one 10 oz. can pinto, red kidney beans or black beans
1/2 cup fresh red salsa (uncooked)
1 T. vegetable oil
2 cloves garlic (crushed)
1/2 cup chicken stock
salt and pepper to taste
In a non-stick frying pan, over medium heat, combine the oil and fresh salsa. Sauté salsa until onions, garlic and tomatoes are soft. (Add chicken stock, as needed, so that the salsa does not get too dry). Empty kidney beans into frying pan. Mash the beans into the salsa mixture. Cook for 10 minutes over low heat, adding chicken stock as needed to prevent the mixture from becoming too dry. Serve as a side dish with any Mexican meal.