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
No comments:
Post a Comment