TLC Cooking "Southwestern Corn and Beans"

Southwestern Corn and Beans

Southwestern Corn and Beans

Prep Time 15 minutes
Cook Time 7 to 8 hours (LOW) • 2 to 3 hours (HIGH)

YIELD Makes 6 servings
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INGREDIENTS

1	tablespoon olive oil
1	large onion, diced
1	or 2 jalapeño peppers,* chopped
1	clove garlic, minced
2	cans (about 15 ounces each) light red kidney beans, rinsed and drained
1	bag (16 ounces) frozen corn, thawed
1	can (about 14 ounces) diced tomatoes
1	green bell pepper, cut into 1-inch pieces
2	teaspoons chili powder
3/4	teaspoon salt
1/2	teaspoon ground cumin
1/2	teaspoon black pepper
Sour cream or plain yogurt (optional)
Sliced black olives (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Slow Cooker Directions

Heat oil in medium skillet over medium heat. Add onion, jalapeño pepper and garlic; cook and stir 5 minutes.
Transfer to slow cooker. Add beans, corn, tomatoes, bell pepper, chili powder, salt, cumin and black pepper to slow cooker; mix well. Cover; cook on LOW 7 to 8 hours or on HIGH 2 to 3 hours.
Serve with sour cream and black olives.

Serving Suggestion

For a party, spoon this colorful vegetarian dish into hollowed-out bell peppers or bread bowls.

This recipe appears in: Southwestern