Ingredients

1 C. dried kidney beans
4 C. water
1 C. frozen corn
1 onion chopped
1 garlic clove pressed
1 tsp. salt
1 Tbsp. vegetable oil
1 1/2 C. tomato sauce
1 1/2 Tbsp. chili powder
1 tsp. cumin

Cooking Instructions

Soak kidney beans in water overnight. Cook for 1 1/2 hrs. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.
 
 
"Give us this day our daily bread." (Matthew 6:11)