Corn and Beans
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 15 minutes
Serves 6 people
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 or 2 jalapeno peppers, diced
- 1 clove garlic, minced
- 2 cans (16 ounces) light red kidney beans, rinsed and drained
- 1 bag (16 ounces) frozen corn
- 1 can (14 1/2) ounces diced tomatoes, undrained
- 1 green bell pepper, cut into 1 inch pieces
- 2 teaspoons medium-hot chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 carton (8 ounces) plain yogurt (optional)
- Sliced black olives (optional)
Directions
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Heat oil in medium skillet.
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Add onion, jalapeno pepper and garlic; cook 5 minutes.
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Add onion mixture, beans, corn, tomatoes with juice, bell pepper; chili powder, salt, cumin, and black pepper to Crock-pot slow cooker.
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Cover and cook on LOW 7 to 8 hours or on HIGH for 2 to 3 hours or until done.
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Spoon corn and beans into bowls.
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Serve with yogurt and black olives, if desired.