Hearty Chili con Corn

      Yield: 4 servings
 
      1 c  Dried kidney beans
      4 c  Water
      1 c  Frozen corn
      1    Onion, chopped
      1    Garlic clove, pressed
      1 t  Salt
      1 T  Vegetable oil
  1 1/2 c  Tomato sauce
  1 1/2 T  Chili powder
      1 t  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.