Bush'S Best Santa Fe Pinto Beans

• 1 medium green pepper, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 14 1/2 oz. can chicken broth
• 1/2 tsp. ground cumin
• 15 oz. can Bush's Black Beans, drained
• 16 oz. can Bush's Pinto Beans, drained
• 10 oz. can diced tomatoes and green chilies, undrained
• 10 oz. pkg. frozen corn, thawed
• 1 Tbsp. red wine vinegar

1. In a large skillet, saute green pepper, onion and garlic in oil for 3 minutes.
2. Stir in broth and cumin.
3. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
4. Add black beans, pinto beans, tomatoes, corn and vinegar.
5. Heat thoroughly.
6. Serve over rice.
7. Delicious with grilled chicken.

green pepper, onion, garlic, olive oil, chicken broth, ground cumin, black beans, pinto beans, tomatoes, frozen corn, red wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71913 (may not work)