Red Beans and Corn

Hi. After over a year of nothing (ie I was in clerkship), I am going to start posting recipes again. I've been eating a lot of vegetarian things lately, so I'm going to write some of them up and schedule them to post once a week.

This is a think I kind of made up one night and it ended up being good and I've made it about 6 times now.

Ingredients
1 can of drained red kidney beans (or equivalent amount of rehydrated dried beans)
1 can of drained corn (or equivalent amount of fresh or frozen corn)
1 onion, cut in half and then sliced
As much garlic as you want
About half a pound of chopped tomatoes or cherry tomatoes cut in half
Optional: small amount of chopped celery and/or chopped red pepper
Optional: 1-2 tablespoons of white wine
About a cup and a half of vegetable broth
Salt and pepper
Cooking oil or butter
2-3 oz of queso duro, chopped into small pieces (if you can't find queso duro, you can use feta. The flavor will be different, but still good. Just use a smaller amount because it's a bit more overpowering. If you can't eat dairy, you can leave the cheese out or try dairy free cheese - Daiya havarti would be a good choice).

Directions
Heat butter or oil in a large, deep frying pan over medium heat. Add onions and garlic, sprinkle with salt and pepper, cover, and cook until onions are soft. At this point, add the celery and/or red pepper if using, cover, and cook for a few more minutes. Add the white wine if using. Uncover and add the tomatoes, corn, beans, and veggie broth. Cook over medium-high heat for about 20 minutes. The broth should reduce and the end result should only be a bit liquidy. Stir in the cheese at the very end. Makes about 3-4 main dish size servings. Goes well with rice or potatoes and some steamed vegetables or salad.