Tex Mex Veggies

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Tex Mex Veggies

 

2 TB vegetable oil

2 onions, coarsely chopped

2 red bell peppers, coarsely chopped

1 TB ground cumin

1 can (19 oz.) kidney, red or pinto beans, rinsed and drained

1 cup dry white wine or broth

1 jalapeño chiles, minced

2 pkg. (10 oz. ea.) frozen corn kernels, thawed

1-1/3 cups half-and-half cream

3 TB fresh parsley or cilantro, chopped

1 tsp. salt

1/2 tsp. ground black pepper

 

1. In a large skillet, warm the oil over medium heat. Add the onions and

cook, stirring often, until lightly

browned, about 5 minutes. Stir in the bell peppers and cumin and cook for 1

minute.

 

2. Stir in the beans, wine and jalapeño. Boil until most of the liquid is

absorbed. Remove from heat; stir

in the corn.

 

3. Pour in the half-and-half cream and bring just to a boil. Stir in the

parsley, salt and pepper.

 

Yield: 6 to 8 servings.