Kidney Beans and Corn

This delicious kidney bean side dish with corn and red onion works well with rice or quinoa. It could also be served as a very hearty soup or chili.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 267 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 (15.25 ounce) can whole kernel corn, with liquid
• 1 teaspoon ground dry mustard
• 1 green bell pepper, seeded and chopped
• 1 tablespoon cumin
• 1 (16 ounce) can kidney beans, with liquid
• 0.125 teaspoon cayenne pepper, or to taste
• 0.5 red onion, chopped

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium-high heat. Cook and stir onion and garlic in hot oil until onion is tender. Stir in bell pepper and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.

Step 2

Stir kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking, stirring occasionally, until heated through and beans are softened, about 20 minutes.