Description
Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ red onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 tablespoon cumin
- 1 teaspoon ground dry mustard
- ground cayenne pepper to taste
- salt to taste
- ground black pepper to taste
- 1 (16 ounce) can kidney beans, with liquid
- 1 (15.25 ounce) can whole kernel corn, with liquid
Instructions
- Heat the olive oil in a skillet over medium-high heat
- and cook garlic and onion until onion is tender. Stir in the green bell pepper
- and cook until tender but firm. Season with cumin
- mustard
- cayenne pepper
- salt
- and black pepper.
- Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil
- reduce heat to medium
- and continue cooking 20 minutes
- stirring occasionally. Serve immediately.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4