1 (14 ounce) can kidney beans, drained
1 (15 ounce) can whole kernel corn
1 (15 ounce) can sliced mushrooms
1 (15 ounce) can whole peeled tomatoes with green chile peppers, drained
1 (6 ounce) can tomato paste
3 tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried onion
1/2 teaspoon dried sage
1 cup chopped onion
1 (4 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can chopped black beans
In a pot over high heat, combine beans, corn, mushrooms, tomatoes with green chile peppers, tomato paste, soy sauce, garlic powder, chili powder, basil, oregano, onion, sage, onion, garlic, tomato paste, and kidney beans. Bring to a boil, then reduce heat. Simmer 15 minutes.
Remove fruit from stems, and place in a bowl. Mix tomato paste, beans, and black beans in a medium bowl. Pour into a 4 quart casserole dish.
Bake in preheated oven until tomato sauce is bubbly and blended, about 35 minutes. Then reduce heat to medium. Continue cooking 15 minutes, scraping pan every 10 minutes.
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