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Black and pinto beans are spiced up with green chilies to create this Tex-Mex favorite.

Baja Beans

1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 (14.5 ounce) can chicken broth
1/2 teaspoon ground cumin
1 (15-ounce) can BUSH'S® BEST Black Beans, drained and rinsed
1 (16-ounce) can BUSH'S® BEST Pinto Beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 (10-ounce) package frozen corn, thawed
1 tablespoon red wine vinegar

1. In large skillet, saute green pepper, onion, and garlic in oil for 3 minutes.
2. Stir in broth and cumin. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
3. Add BUSH'S BEST Black Beans, BUSH'S BEST Pinto Beans, tomatoes, corn and vinegar. Heat thoroughly.

Makes 6 servings.

Recipe and photograph provided courtesy of Bush's Beans.