Santa Fe Beans and Corn

 I found a package  of Bean Cuisine Soup Mix, behind some cans, on a shelf in my storage cabinet.  Since they do not make this anymore, I have had it for a few years.  Since it was dried beans and seasoning, I figured it was all right to use.

 I am, in the habit, of throwing out anything that has been around for a while while hubby moans and groans.  I am afraid to take chances with our health.  This did not appear to pose a threat so I bravely carried on.  I decided not to make soup but a bean dish.

Santa Fe Beans and Corn (adapted from Bean Cuisine)
 
Ingredients:

2 tbsp olive oil
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 teaspoon garlic, minced
1 14.5oz cans vegetable broth
1 14.5oz can tomatoes, diced
2 cups corn
Method:
In a large stock pot, saute vegetables & garlic in olive oil.
Add water, wine, vegetable broth, beans, spice packet contents, tomatoes, corn and chicken.
Bring to a boil, simmer, covered, for 2 1/2 to 3 hours or until beans are tender. 

Eat and enjoy.

Comments

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more