Yield: 1 Servings
|3 cans||(15 oz) pinto beans|
|2 cans||(16 oz) chicken broth|
|1 cup||Corn; (optional)|
|½ teaspoon||Black pepper|
|½ teaspoon||Ground coriander|
|3||Cloves garlic; minced|
|½||Sliced dry or fresh red chile pod; (seeds removed)|
|1 cup||Cubed cooked ham|
|Salt and pepper to taste|
In a large skillet or dutch oven, saute onion in oil or butter until clear.
Stir in all other ingredients. Simmer on medium heat, stirring occasionally until flavors are well blended, about 35 minutes.
Posted to brand-name-recipes by Dan and Mary <4christ@...> on Mar 26, 1998