Preparation:

Sauté the onion and garlic in vegetable stock or water until softened. Add Rotel tomatoes, kidney beans, and salsa.

Cook 5-10 minutes or until heated through. Add cilantro and oregano, and simmer covered for 5 minutes. Remove cover, add apple juice, and let cook uncovered 2-3 minutes. Serve over hot rice.

Notes: If Rotel tomatoes (diced tomatoes with chilies) aren't available in your area, you could use regular canned, diced tomatoes and extra salsa. Use your favorite salsa; I used green tomatillo salsa. I added the apple juice at the end because the beans seemed a little dry. There isn't a lot of liquid in the final dish--if you'd like more liquid, you could probably add more tomatoes or tomato juice.

Servings:
Source: D. Thomson
Submitted by: Recipe Group Member
Date: Aug 9, 1995

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