Tuesday, August 20, 2013

Bush's Santa Fe Pinto Beans

Bush's Santa Fe Pinto Beans

1 medium green pepper, diced
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 [14.5 oz] can chicken broth
1/2 tsp. cumin
1 can each Bush's Balck and Pinto Beans, drained
1 [10 oz.] can Rotel Tomatoes, undrained
1 [10 oz] pkg. frozen corn
1 tablespoon red wine vinegar

In a large skillet, saute green pepper, onion, and garlic in oil for 3 minutes. Stir in broth and cumin. Bring to a boil. Reduce heat and simmer, covered for 15 minutes.

Add beans tomatoes, corn, and vinegar. Heat thoroughly. Serve over cooked rice with grilled chicken

Source: Rhonda Clark Building Safety
From Our House to Yours Cookbook
Bush's Beans

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