South of the Border Beans #588 10/01

Categories:
bean, soups-stews

1 teaspoon vegetable oil
1 large onion; chopped
1 15 oz. can red beans; drained
1 15 oz. can white beans; drained
2 15 oz. can black beans; with juice
2 14 1/2 oz. can diced tomatoes with garlic & onions
2 teaspoon garlic; minced
1 1/2 cups frozen yellow corn
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon ground red dried chilies

Saute onion in oil in a dutch oven. Add remaining ingredients, stir, and bring to a boil. Reduce heat to low and simmer for a few minutes or until heated through. Serve this on rice or use to make South of the Border Tortilla soup (#589)

Contributor: Newspaper