1/4 cup onion (chopped)
1 cup corn (canned, whole-kernel)
3/4 cup kidney beans (dry, cooked)
3/4 teaspoon chili powder
hot pepper flakes (1/4 teaspoon, optional)
- Wash hands with soap and water.
- Drain the canned corn, but reserve the liquid from the can.
- Heat 3 tablespoons of liquid from canned corn in saucepan.
- Cook onion in liquid until soft, about 2 minutes.
- Add corn, kidney beans, chili powder, and hot red pepper flakes to onion mixture.
- Cook over low heat for about 10 minutes.