Ingredients
1 cup dried pinto beans2 cups cold water1/2 cup chopped carrot2 garlic cloves, minced3/4 teaspoon chili powder1/2 teaspoon saltDash cayenne pepper1 package (16 ounces) frozen corn, thawed1 large onion, chopped1 medium green pepper, chopped1 can (14-1/2 ounces) diced tomatoes, undrained2 to 3 teaspoons balsamic vinegar1/4 teaspoon sugar
Preparation
Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid. Return beans to the pan; add the cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.
In a skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.
Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through.
