Mexican Kidney Beans - cooking recipe

Ingredients

1 c. chopped onions
1 1/2 tsp. vegetable oil
1 (14.5 oz.) can stewed tomatoes
2 (15.5 oz.) cans kidney beans (undrained)

Preparation

Saute onions in oil until crisp-tender.
Stir in tomatoes and kidney beans.
Cook, uncovered, over low heat, 25 to 30 minutes, stirring occasionally.
Yields 6 servings.