Pinto Beans and Corn

Name: Pinto Beans and Corn
Yield: 4 to 6 or more servings
Ingredients: Two 16-ounce cans pinto or pink beans, drained and rinsed, or 4 cups cooked pinto or pink beans (from about 1 2/3 cups raw); 2 cups cooked fresh corn kernels (from 3 medium ears) or frozen corn, thawed; One 14- to 16-ounce can low-sodium or Mexican-style stewed tomatoes, chopped, with liquid; 1 jalapeño pepper, seeded and minced, or one 4- to 7-ounce can mild green chilies; 1 teaspoon ground cumin

December 9, 2011

Here’s a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don’t include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

Recipe notes

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