Kidney Beans skillet
Created By: greenlabcoat
Last Modified: 08/21/06
Summary: has 4 servings..each 9.8g proteinnote - Mon, 21 Aug 2006 19:22:20 GMT
Kidney Beans and Corn
Submitted by: Bethany4444
 Photo by: JR |
"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." Original recipe yield: 4 servings.
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INGREDIENTS:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 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
DIRECTIONS:
- 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.
From: http://sidedish.allrecipes.com/az/75444.asp
