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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.
Ingredients
- 2 tablespoons olive oil
- ½ red onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, seeded and chopped
- 1 tablespoon cumin
- 1 teaspoon ground dry mustard
- 1/8 teaspoon cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 (16 ounce) can kidney beans, with liquid
- 1 (15.25 ounce) can whole kernel corn, with liquid
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 267 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat1g | 6% |
| Sodium564mg | 25% |
| Total Carbohydrate42g | 15% |
| Dietary Fiber10g | 36% |
| Total Sugars5g | |
| Protein10g | |
| Vitamin C27mg | 134% |
| Calcium68mg | 5% |
| Iron4mg | 21% |
| Potassium259mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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