1 can pinto beans - drained
1 16 oz can whole tomatoes with juice
1 1/2 cup frozen corn
1 tsp cumin
1 tsp oregano
1 tsp cinnamon
1/4 tsp cloves
4 Tbsp olive or corn oil
1 lg onion-diced
2 cloves garlic, finely chopped
1 Tbsp paprika
2 cup chicken broth
3 cup canned yams-drained
2 serrano chilies (to taste)
cilantro or parsley to garnish
Heat oil in skillet. Saute onions for 4 minutes until soft. Add garlic, cook 1 minute more. Add spices now to season the oil. Stir well. Add 1/2 cup broth and simmer for a couple of minutes. Add tomatoes, yams, beans, and corn. Simmer and add rest of broth. Mince chilies. Season with chilies to taste. Avoid seeds - too hot! Garnish with chopped cilantro or parsley.
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