Corn and Bean Medley

15 min · Serves 4

From USDA MyPlate Kitchen. USDA Food and Nutrition Service Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• ¼ cuponion, chopped
• 1 cuplow-sodium whole-kernel canned corn
• ¾ cupcooked kidney beans
• 3.7 mlchili powder
• 1.2 mlhot pepper flakes (optional)

How to cook it

1. Drain the 1 cup of low-sodium whole-kernel canned corn over a bowl to collect and reserve the canning liquid.
2. Pour 3 tablespoons of the reserved corn liquid into a medium saucepan set over medium heat.
3. Add the ¼ cup of chopped onion and cook until soft and translucent, about 2 minutes.
4. Stir in the drained corn, ¾ cup of cooked kidney beans, ¾ teaspoon of chili powder, and ¼ teaspoon of hot pepper flakes.
5. Reduce the heat to low and cook, stirring occasionally, until the mixture is hot throughout and steaming, about 10 minutes, then remove from the heat and serve.

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