1 c Dried kidney beans
4 c Water
1 c Frozen corn
1 Onion, chopped
1 Garlic clove, pressed
1 ts Salt
1 tb Vegetable oil
1 1/2 c Tomato sauce
1 1/2 tb Chili powder
1 ts Cumin
Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice.