Add the corn and beans to a large pot with
ecrease the heat to low and cover tightly; simmer about 18
Spread drained beans and corn in a casserole dish.
In a saucepan, mix soup, cheese, sour cream and onion.
Heat until cheese is partially melted.
Pour cheese mixture over corn and beans.
Melt margarine in another saucepan and add cracker crumbs and almonds to melted margarine.
Spread crumb mixture on top of casserole.
Bake at 350\u00b0 for 45 minutes.
rill on high heat. Grill corn and tomatoes 5-8 mins, turning
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Saute until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in basil and serve.
boil.
Add pasta and cook for about 5-8
ith the oil, bay leaves, and sage in a wide soup
Mix together the corn, beans and onion, then place in a casserole dish.
Mix the cream of mushroom soup and sour cream, then pour over corn and beans.
Melt margarine, then mix with crushed crackers.
Place on top and bake at 350\u00b0 for 45 minutes.
0 degrees. I shuck the corn and then just drizzle with olive
cans pork and beans or baked beans.
Stir beans into the sauteed
Heat a heavy-based frying pan on high. Add corn and stir for 5 minutes, until golden. Remove and cool. Place in a bowl with other salad ingredients.
To make the dressing, combine ingredients in a screw-top jar. Season to taste and shake. Pour over salad and serve.
Layer corn first in a greased dish.
Put beans on top of corn.
Mix sour cream, soup, onion and cheese.
Spread over corn and beans.
Mix margarine and crackers and spread on top. Sprinkle almonds on top of this.
Bake at 350\u00b0 for 30 to 45 minutes.
en hot, add the chicken and saute until light golden,
Drain corn and beans.
Mix all together and put in 12 x 9-inch pan.
Top with 1 stick melted oleo and 1/2 small box of Cheez-Its crackers, crushed and mixed together.
Put on top of corn and beans.
Bake 45 minutes at 350\u00b0.
Brown beef and onion in skillet. Drain. Place in slow cooker.
Stir in taco seasoning, brown sugar, and pepper. Add beans, corn, pork and beans, and tomato juice. Mix well.
Cover. Cook on Low 4-6 hours.
Garnish individual servings with taco chips, cheese and dollop of sour cream.
50 degrees.
Remove stems and seeds carefully from roasted chiles
Brown the beef in a large saucepan over medium heat; stir in the onions and bell pepper and cook until softened, about 10 minutes.
Add in the pork and beans stirring occasionally.
Once heated through, serve over rice.
In a stockpot, saute the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt and pepper. Saute 1 minute more. Add the chipotles, tomatoes, and water, stir. Add the potatoes and carrots, bring to a low boil, and simmer for 20 minutes.
Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.
Brown sausage (I use cast iron dutch oven).
Add corn and beans.
Simmer 15-20 minutes.
Brown the sausage, onions and celery.
Mix the tomato soup, tomato paste, brown sugar and mustard and simmer 15 minutes.
In a separate pan, mix the green beans, yellow beans, butter beans, kidney beans and hot chili beans and bring to a boil.
Simmer 15 minutes.
Mix all together in a 9 x 13-inch casserole dish; add bacon strips to top.
Bake approximately 1 hour in a 350\u00b0 oven, or until bacon is browned and beans are heated through.