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Mexican Skillet Beans |
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Serves: 6 Print this Recipe1 cup dried garbanzo beans 2 1/2 cups water 1 tablespoon olive oil 1 teaspoon salt 1 medium onion, chopped 1 clove garlic, minced 1 small green pepper, chopped 2 tablespoons butter or margarine 1 (16-ounce) can stewed tomatoes 1 (16-ounce) can whole kernel corn 1 small can green chili, chopped 1/4 teaspoon oregano 1/8 teaspoon cumin Cover garbanzo beans, with water and soak overnight; drain. Place beans in saucepan and add water, olive oil, and salt; simmer, covered until tender and drain. In another pan, sauté onion, garlic, and green pepper in butter or margarine until tender; add to beans. Add tomatoes, corn, green chilies, oregano, and cumin; simmer, covered, for 20 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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