Ingredients
- 2 cans
- 1 onion (minced)
- 1 clove garlic (minced)
- 32 ounces kidney beans (white)
- 3/4 cup chicken stock
- 1/4 cup green chilies coarsely (drained canned chopped)
- 1 teaspoon cumin (ground)
- 3/4 teaspoon oregano (dried)
- 1/2 teaspoon coriander (ground)
- 1/8 teaspoon cayenne pepper
TO COOK AND SERVE: Bring chicken stock to boil in a large skillet. Add next 8 ingredients plus 1/2 teaspoon salt; cover and simmer to blend flavors, about 10 minutes. Add kidney beans; simmer until heated through, about 3 minutes. Serve immediately.
