260 gr kidney beans 950 ml water 150 gr corn 1 onion 1 garlic clove 3 gr salt 16 ml vegetable oil 350 ml tomato sauce 14 gr chili powder 2 gr cumin
Instructions
Soak kidney beans in water overnight. Cook for 1- half hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.