Black and pinto beans are spiced up with green chiles to create this Tex-Mex favorite.
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 (14.5 ounce) can chicken broth
1/2 teaspoon ground cumin
1 (15-ounce) can BUSH'S® BEST Black Beans, drained and rinsed
1 (16-ounce) can BUSH'S® BEST Pinto Beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chiles, undrained
1 (10-ounce) package frozen corn, thawed
1 tablespoon red wine vinegar
- In large skillet, sauté green pepper, onion, and garlic in oil for 3 minutes.
- Stir in broth and cumin. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
- Add black Beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly.
Makes 6 servings.
Recipe and photograph provided courtesy of Bush's Beans.