Ingredients
- 2 cans
- 1 onion (minced)
- 1 clove garlic (minced)
- 1,000 gr kidney beans (white)
- 180 ml chicken stock
- 34 gr green chilies coarsely (drained canned chopped)
- 2 gr cumin (ground)
- 1 gr oregano (dried)
- 1 gr coriander (ground)
- 1 gr cayenne pepper
TO COOK AND SERVE: Bring chicken stock to boil in a large skillet. Add next 8 ingredients plus half teaspoon salt; cover and simmer to blend flavors, about 10 minutes. Add kidney beans; simmer until heated through, about 3 minutes. Serve immediately.
