2 tsp. salad oil
1 onion, chopped
1 clove of garlic, minced
1 (19 oz.) can kidney beans
1 (17 oz.) cream style corn
1 (8 1/2 oz.) whole kernel corn
2 tbsp. yellow mustard
1/4 tsp. pepper

1. Thirty minutes before serving, in 5 quart pot over medium heat in hot oil, cook onion and garlic 5 minutes, stirring occasionally.

2. Add remaining ingredients. Heat to boiling. Reduce heat to low. Cover and cook 15 minutes. 4 servings.