Kidney Beans and Corn

Name: Kidney Beans and Corn
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams kidney beans, with liquid; 1 Tbsp cumin; 4 cloves garlic, minced; 1 green bell pepper, seeded and chopped; 4 servings ground cayenne pepper to taste; 1 teaspoon ground dry mustard; 4 servings ground black pepper to taste; 2 Tbsps olive oil; 1 red onion, chopped; 4 servings salt to taste; 432 grams whole kernel corn, with liquid

Kidney Beans and Corn is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 10g of fat, and a total of 264 calories. 1 person found this recipe to be scrumptious and satisfying. This recipe from Allrecipes requires kidney beans, ground pepper, onion, and bell pepper. It works well as a side dish. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Roasted Kidney Beans, Kielbasan and Kidney Beans, and Kidney Beans and Rice.

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.

Ingredients you will need

Green Pepper

Cayenne Pepper

Black Pepper

Olive Oil

Mustard

Garlic

Cumin

Onion

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Kidney Beans