4 skinless, boneless chicken breast halves
1 cup corn, chopped
1/2 cup margarine
3 cloves garlic, minced
12 medium green onions, sliced
12 medium tomatoes, whole peeled
1 (5.5 ounce) can tomato paste
1 (14 ounce) can kidney beans, drained and rinsed
salt and pepper to taste
Heat butter in oven over medium heat. In a small large bowl, combine the corn, margarine, garlic, and green onions; season with tomato paste, tomato paste and tomato paste.
In a pot or Dutch oven, bring the tomato paste and bean paste to a boil over medium heat. Reduce heat to low and simmer two hours, or until thick, smooth porridge.
Additional Source: La Sausage and 400 U.