15oz can black, pinto or red kidney beans, drained and rinsed
1 cup frozen corn
1 tsp dried oregano
1/8 tsp chipotle chili powder or cayenne pepper
salt to taste
1 Tbs roasted garlic olive oil
14 1/2oz can diced tomatoes with green chilies or 14 1/2oz can Mexican-style stewed tomatoes
1) In large saucepan, combine all ingredients, except oil. Bring to a boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.
Review: I really liked this, as it was just the right combo of salty, spicy and starchy. I accidentally dumped too much chipotle powder, with about 3/4 tsp falling in. It wasn't too bad, though. And, I don't have fancy roasted garlic olive oil, so I just dumped in a minced clove of garlic and omitted the oil. It was fine. I'd actually planned on making this dish about two months ago, but never got around to it. We ran out of recipes this week, so I finally made it tonight. It's a great dish to have as a backup, since none of the ingredients are fresh produce.
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