Santa Fe Pinto Beans
(not my recipe)

Makes 6 Servings
1 Can (15 oz.) BUSH's Black Beans drained
1 Can (15 oz.) BUSH's Pinto Beans drained
1 Can (10 oz.) diced tomatoes & green chilies undrained
1 Medium green pepper diced
1 Medium onion chopped
2 Garlic cloves minced
1 Tbsp olive oil or canola
1 Can (14 1/2 oz.) chicken broth
1/2 Teaspoon ground cumin
1 Tablespoon red wine vinegar
1 Package (10 oz.) frozen corn
thawed
1 Cup cooked rice
Grilled chicken breast

Make sure all your windows are closed. In a large skillet saute the
green pepper onion and garlic in oil for 3 minutes. Stir in the
broth and
cumin. Bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add Bush's Black Beans and Pinto Beans tomatoes with
chilies corn and vinegar. Heat through. Serve over rice with grilled
chicken. Enjoy and don't answer the door no matter how much the
neighbors beg.