Southwestern Corn and Beans
Found in Tex-Mex Recipes
1 TB olive oil
1 large onion, diced
1 or 2 jalepeno peppers, diced (wear gloves while cutting peppers and DO NOT touch your eyes. Wash hands thoroughly after dicing peppers)
1 clove garlic, minced
2 cans (15 oz each) light red kidney beans, drained
1 bag (16 oz) frozen corn, thawed
1 can (14/5 oz) diced tomatoes
1 green bell pepper, cut into 1 inch pieces
2 ts chili powder
3/4 ts salt
1/2 ts ground cumin
1/2 ts black pepper
sour cream or plain yogurt
sliced black olives
1. Heat oil in medium skillet over medium heat. Add onion, jalapeno and garlic; cook 5 minutes. Combine onion mixture with remaining ingredients (except optional toppers) and place in slow cooker.
2. Cover; Cook on LOW 7 to 8 hours or HIGH 2 to 3 hours.
3. Serve with topped sour cream and black olives.
Best product for this recipe: