Contributed by from "Feeding the Whole Family" by Cynthia Lair

This is an inexpensive, nutritious, and kid-friendly meal...especially when you add in finely chopped greens and offer a side salad along with it. It can also be served with whole-grain bread or buns, or even oven-roasted yam fries, if a larger meal is needed. A dollop of plain yogurt (dairy or non) is a nice addition too.

Ingredients

1 cup dried Kidney Beans (rinse well and soak overnight in a large bowl of water)
1 tsp Cumin Seed
3 cups water

(or use 2 to 3 cups of canned beans)

2 tsp Olive Oil
1 med Onion, chopped
2 tsp Sea Salt
1 large Green Pepper, chopped
2 cloves Garlic, minced
1-2 tsp Cumin seed
1 tsp dried Oregano
1/8 tsp Cinnamon
1/8 tsp Cayenne
2/3 cup Quinoa (rinsed very well in fine-mesh strainer)
1 cup fresh or frozen Corn
1-2 cups Tomato Sauce
1 cup Water

Suggested Garnishes: grated Cheese, plain Yogurt, chopped fresh Cilantro or Parsley, chopped Green Onions

Instructions

Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes). (or use canned beans, if short on time or dried beans are not available)

Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper, and spices. Saute for 5-10 minutes.

Add rinsed quinoa and stir in.

Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes.

Add cooked beans to other ingredients; simmer 10 minutes longer.

See serving suggestions and optional garnishes above.

Preparation time: 1 1/4 hours (30 minutes if beans are pre-cooked)

Makes 6-8 servings.

For babies 10 months and older: serve plain cooked and mashed beans, pureed with extra cooked corn and water. (If using canned beans, make sure they are not salted, and do not have any additives.)

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