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Kidney Beans and Corn
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Hearty kidney bean side with corn and red onion - pairs perfectly with rice or quinoa, can also be enjoyed as a comforting soup or chili.
Ingredients:
  • 2 tablespoons olive oil
  • 0.5 red onion, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon cumin
  • 1 teaspoon ground dry mustard
  • 0.125 teaspoon cayenne pepper, or to taste
  • 1 (16 ounce) can kidney beans, with liquid
  • 1 (15.25 ounce) can whole kernel corn, with liquid
Instructions:
  • In a skillet over medium-high heat, sauté onions and garlic in olive oil until onions are tender. Add bell peppers and cook until tender yet slightly crisp. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
  • Combine kidney beans and their liquid with corn and its liquid in the skillet. Bring to a boil, then reduce heat to medium. Cook for about 20 minutes, stirring occasionally, until beans are softened and mixture is heated through.

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