From the Pantry Butler kitchen
Corn and Bean Medley
Chili powder and pepper flakes give a spicy twist to this classic bean and corn side dish. USDA MyPlate Kitchen — USDA Food and Nutrition Service — Food Distribution Program on Indian Reservations (public domain), via myplate.food
Ingredients
- 1/4 cup onion, chopped
- 1 cup low-sodium whole-kernel canned corn
- 3/4 cup cooked kidney beans
- 3/4 teaspoon chili powder
- hot pepper flakes — 1/4 teaspoon, optional
Method
- Wash hands with soap and water.
- Drain the canned corn, but reserve the liquid from the can.
- Heat 3 tablespoons of liquid from canned corn in saucepan.
- Cook onion in liquid until soft, about 2 minutes.
- Add corn, kidney beans, chili powder, and hot red pepper flakes to onion mixture.
- Cook over low heat for about 10 minutes.
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