Mexican Black Beans

Mexican Black Beans

1 can black beans, rinsed and drained (or 1 1/2 c. black beans, fully cooked from dry beans) (.25) 1/2 c. frozen corn (.25)
1/4 c. diced red bell peppers (.05)
1/2 c. beef or chicken stock/broth (.05)
1 1/2 t. cumin (.01)
1/2 t. garlic powder (.01)
Salt, to taste
2 T. minced cilantro (.10)

1. Combine black beans, corn and red bell peppers in a skillet. Add stock/broth, cumin, garlic powder and salt to taste.

2. Bring liquid to a boil and simmer until thickened, about 5 minutes over medium heat. Remove from heat, adjust salt if needed and stir in cilantro.

*This is a first, so I'll see how it turns out and comment then. According to the recipe, it is good warm or cold.

Total Cost: $0.72 (maybe more with real red peppers, instead of dried)