Red Beans & Corn

• 2 tbs olive oil
• 1 cup canned corn kernels
• 1 small onion, peeled and chopped
• 1 cup canned red kidney beans, drained
• 1 small green bell pepper, chopped
• 1/4 cup canned tomatoes
• salt and pepper
• 2 pita breads

Heat oil in a pan, put in the onion and bell pepper, cover and cook gently for 10 minutes or until they are getting tender.

Mash in the tomatoes with their juice, cover and cook for another 10 minutes, then add the corn and kidney beans. Cook gently for a few more minutes until hot. Season with salt and pepper.

Warm the pita breads under the broiler, then cut them lengthwise in half, gently open up each half, fill with mixture and serve at once.

Serves 2

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