Ingredients
4 cloves garlic, finely cleaved
2 new jalapeño or serrano chiles, seeded, finely cleaved
2 jars (14.5 oz every) Muir Glen™ natural flame cooked or plain diced tomatoes,
undrained
2 jars (15 oz each) Progresso™ dark beans, depleted, washed
1 tablespoon vegetable oil
1 medium green chile pepper, hacked (1 container)
1 huge onion, hacked (1 container)
1 ½ container of water
1 teaspoon ground cumin
1 tablespoon stew powder
1 container Cascadian Farm® solidified natural sweet corn
½ teaspoon coarse (legitimate or ocean) salt
Sharp cream or plain yogurt, whenever wanted
Hacked new cilantro, whenever wanted
Destroyed cheddar, whenever wanted
Directions
1 In a 4-quart pot, heat oil over medium warmth. Include onion, chile pepper, garlic also, chiles; cook 5 to 7 minutes, mixing every now and again, until delicate.
2 Stir in dark beans, tomatoes, water, stew powder, cumin, and salt. Warmth to bubbling. Lessen heat; spread and stew 30 minutes, mixing every so often. Mix in corn. Warmth to bubbling. Decrease heat; stew revealed 5 minutes longer.
3 Top each presenting with residual fixings.
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