Skip to main content New<> this month
Get the Allrecipes magazine
Kidney Beans and Corn
October 04, 2010

I found this alright. I don't like to use anything canned, so I used the equivalent in beans previously cooked from dried and frozen corn, adding in some chicken broth to make up for the liquid. The cooking time made the corn and beans way too soft and when mixed many of the beans broke apart, making a sort of pasty consistency. The flavor was good, and if I make this again I will cook it for only enough time as to warm through.

  1. 72 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars