Appaloosa Beans &Corn
|Dried appaloosa beans||8 Ounce (240 Gram)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Chopped onion||240 Milliliter, chopped (1 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth/Water||480 Milliliter (2 Cups)|
|Niblet corn||355 Milliliter (1 1/2 Cups)|
|Sage||2 Teaspoon, chopped (10 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
Place beans in a 2-quart saucepan.
Cover with 2 inches of water and bring to a boil.
Cook for 2 minutes; reduce heat.
Simmer partially covered about 2 hours or until beans are just tender, making sure water does not cook out.
Remove beans from pan and set them aside.
In same saucepan heat oil; saute onion and garlic for 5 minutes or until vegetables are tender.
Stir in drained beans, broth, corn and sage.
Cook 10-15 minutes, or until mixture is heated through.
Stir in salt and pepper.