BUSH’S BEST SANTA FE BEANS

1 (15 oz.) can Bush’s Black Beans, drained
1 (15 oz.) can Bush’s Pinto Beans, drained
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 (14 1/2 oz.) can chicken broth
1/2 teaspoon ground cumin
1 tablespoon red wine vinegar
1 (10 oz.) can diced tomatoes and green chiles, undrained
1 (10 oz.) package frozen corn, thawed
1 cup cooked rice
6 grilled chicken breasts

In a large skillet, sauté green pepper, onion and garlic in oil for 3 minutes.

Stir in 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 chiles, corn and vinegar. Heat through.

Serve over rice with grilled chicken.

Servings: 6
Source: Bush Brothers & Co.