Recipe for Hearty Chili Con Corn


1 cup dried kidney beans
4 cup water
1 cup frozen corn
1 onion, chopped
1 garlic clove, pressed
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 cup tomato sauce
1 1/2 tablespoon chili powder
1 teaspoon cumin


Soak kidney beans in water overnight. Cook for 1-1/2 hours. 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.

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