1 c Dried kidney beans

4 c Water

1 c Frozen corn

1 Onion, chopped

1 Garlic clove, pressed

1 ts Salt

1 tb Vegetable oil

1 1/2 c Tomato sauce

1 1/2 tb Chili powder

1 ts 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.