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.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
267 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
salt to taste
2 tablespoons olive oil
ground black pepper to taste
4 cloves garlic, minced
½ red onion, chopped
ground cayenne pepper to taste
1 (15.25 ounce) can whole kernel corn, with liquid
