Kidney Beans And Corn Food

KIDNEY BEANS AND CORN

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
• Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

KIDNEY BEANS AND CORN

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
• Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.

KIDNEY BEAN AND CORN SALAD

Steps:

• Drain canned beans and set aside.
• Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
• Shake vigorously in a covered jar or blend well.
• Add green pepper and onion to dressing and set aside.
• Arrange beans in a shallow bowl and pour dressing over top.
• Cover; refrigerate no less than 1 hour to allow flavors to blend.

MEXICAN PORK CORN AND KIDNEY BEAN CHILI

Steps:

• In a large nonstick skillet, heat oil.
• Add the pork,celery,green pepper.
• Cook 5 minutes. Toss to brown on all sides.
• Add beans, tomatoes, corn, chili powder and cumin.
• Lower heat to medium and simmer for 15 minutes.
• Season with Salt and Pepper to taste.

CORN AND KIDNEY BEAN SOUP

Steps:

• In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
• Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
• Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.

BEANS AND CORN FOR BURRITOS

Steps:

• Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear.
• Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring.
• Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices.
• Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste.
• Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too.
• Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.