Chick Peas And Corn With Mustard Chili Sauce Recipe
Ingredients
1 1/2 cups fresh or frozen corn kernels
4 cups cooked chick peas orcannellini (white kidney beans)
2 tablespoons finely chopped pimiento
1/3 cup Tomato Chili Sauce or bottled chili sauce
2 teaspoons Dijon mustard
1 can (14 1/2 ounces) low-sodium tomatoes, chopped, with their juice
6 parsley sprigs (optional garnish)
Directions
1 ln a large saucepan, combine the corn, chick peas, and pimiento.
Add the chili sauce and mustard and stir until thoroughly mixed.
Stir in the tomatoes and their juice.
Cover and bring to a boil over moderate heat.
Lower the heat and simmer for 1 5 minutes to mellow the flavors.
Garnish individual portions with the parsley if desired.
Add the chili sauce and mustard and stir until thoroughly mixed.
Stir in the tomatoes and their juice.
Cover and bring to a boil over moderate heat.
Lower the heat and simmer for 1 5 minutes to mellow the flavors.
Garnish individual portions with the parsley if desired.
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