Ingredients

The following ingredients have 4 Servings
  • 1 cup dried kidney beans, soaked overnight, or 2 1/2 cups cooked kidney beans
  • 1 tablespoon canola oil
  • 1 medium yellow onion, chopped (about 1/2 cup)
  • 3 tablespoons tomato paste
  • 3 cups corn kernels, fresh (from 4 ears) or frozen
  • 2 potatoes, cut into 1/2-inch cubes
  • 3/4 teaspoon fine sea salt

Instruction

  • If using dried beans, drain and place in a medium saucepot. 
  • <div>Cover by 2 inches of water and bring to a boil.&nbsp;</div>
  • <div>Reduce heat to a simmer and cook until tender, about 1 hour; drain.</div>
  • In a large high-sided skillet or saucepot, heat oil over medium heat.&nbsp;
  • Add onion and cook, stirring occasionally, until tender and golden, about 10 minutes.&nbsp;
  • Stir in tomato paste and cook 1 minute, stirring.&nbsp;
  • Add cooked beans, corn, potatoes, 4 cups water and salt and bring to a boil.&nbsp;
  • Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender and most liquid has been absorbed, about 25 minutes.