Hello, all!

Here's yet another one of those "down-to-pantry-staple" recipes:

1 medium to large yellow or white onion
about 300 g of potato chunks (russet or waxy according to your taste)
one 15 oz can of no-salt black, red kidney, or pinto beans, UNdrained
2-3 tsp of Mexican seasoning of your choice (I use my own blend from this recipe).
1 cup frozen corn
1 Tbs tomato paste


Chop a yellow or white onion and dry saute in a non-stick pan.  When they're translucent, set thm aside while you put the rest of the dish together.
 Take about 3-4 smallish to medium potatoes (or just one if you get one of those ginormous russets), waxy or russet, and chunk up and put on the stove to boil.  When they're tender to your liking, drain them and mix them in with the onion plus a can of no-salt black or kidney or pinto beans (with the liquid) and  a couple teaspoons of your favorite Mexican seasoning, along with the tomato paste and corn.  Heat to serving temp and chow down!  You can add a little water (no more than half a cup) if it's too thick for you.

This makes about 5 servings as a main.  You can eat it with a green salad and a plate of sliced tomatoes in the summer with a nice fruit salad for dessert.