Ingredients
- 1 onion
- 1 garlic clove
- 950 ml water
- 350 ml tomato sauce
- 260 gr kidney beans (dried)
- 150 gr corn (frozen)
- 16 ml vegetable oil
- 14 gr chili powder
- 3 gr salt
- 2 gr cumin
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.
