Name: Kidney Beans and Corn
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Red onion, chopped - ½; Garlic, minced - 4 cloves; Green bell pepper, seeded and chopped - 1; Cumin - 1 tablespoon; Ground dry mustard - 1 teaspoon; Cayenne pepper, or to taste - ⅛ teaspoon; Salt and ground black pepper to taste - ⅛ teaspoon; Kidney beans, with liquid - 1 (16 ounce) can; Whole kernel corn, with liquid - 1 (15.25 ounce) can

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kidney Beans and Corn

1. Olive oil - 2 tablespoons

2. Red onion, chopped - ½

3. Garlic, minced - 4 cloves

4. Green bell pepper, seeded and chopped - 1

5. Cumin - 1 tablespoon

6. Ground dry mustard - 1 teaspoon

7. Cayenne pepper, or to taste - ⅛ teaspoon

8. Salt and ground black pepper to taste - ⅛ teaspoon

9. Kidney beans, with liquid - 1 (16 ounce) can

10. Whole kernel corn, with liquid - 1 (15.25 ounce) can

How to cook deliciously - Kidney Beans and Corn

1. Stage

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.

2. Stage

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.