Kidney Beans and Corn

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, minced
• ½ red onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 tbsp cumin
• 1 tsp ground dry mustard
• salt, pepper and cayenne pepper to taste
• 1 (16 oz) can kidney beans, with liquid
• 1 (15.25 oz) can whole kernel corn, with liquid

Method

1. Sauté the garlic and onion until tender.
2. Stir in green pepper and cook until tender (but firm).
3. Season with cumin, mustard, salt and peppers.
4. Stir the kidney beans with liquid and corn with liquid into the skillet, and bring to a boil.
5. Reduce heat to medium, and cook for 20 minutes, stirring as needed.