Red Beans Corn Creole

2 cups cooked, drained red beans
1/2 cup chopped onions
1/2 cup chopped pepper
1/4 cup margarine
1 teaspoon salt
2/3 cup catsup
1 cup liquid from beans
1 1/2 cups cooked corn
1/4 cup chopped kinchay
1 teaspoon vetsin

Saute onions and pepper in margarine. Stir in the catsup and the rest of the ingredients. Cook over low heat for 5 minutes. Makes 6 to 8 servings.