1 can pinto beans
1 can diced tomatoes
3/4 cup fresh or frozen corn
1 tsp. oil
1/3 cup finely chopped red onion
1 garlic clove, minced
1/4 teaspoon ground cumin
1/3 cup chopped roasted pepper
2 Tbsp. fresh cilantro, minced (optional)
1/2 to 1 tsp. hot pepper sauce
1 Tbsp. diced green chiles (optional)
Drain and rinse pinto beans. Drain tomatoes, reserving liquid. In vegetable steamer or microwave, steam fresh corn until barely cooked - about 2 minutes.
In a heavy skillet heat 1 teaspoon oil and sauté onion until crisp-tender. Add garlic and sauté 1 minute. Stir in cumin and cook until fragrant. Add reserved tomato liquid, roasted peppers and beans and heat gently about 10 minutes. Stir in diced tomatoes and corn and cook until heated through. Stir in cilantro, hot pepper sauce and chiles, if using, and serve.