Kidney Beans and Corn

Kidney Beans and Corn

50
Bethany Mulkern Colavito 0

"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."

Ingredients 45 m {{adjustedServings}} servings 267 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews 50

  1. 61 Ratings

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lisapetersen
12/9/2008

this recipe is sooo good, tasty and fast. my husband and i love it...we did add a can of rotel and will in the future, add more kidney beans to make it last a little longer. we eat it so fast because it is so great! thanks!

*Cristina E*
10/7/2007

Wonderful! I left out the cumin and bell pepper because I didn't have any on hand. I also substituted the clove garlic for about a tbs. and a half of jarred minced garlic and added a can of diced tomatoes with green chilies. I served this over white rice.

Palpable
11/14/2005

A really nice side dish, that has a wonderfully deceptive amount of flavor thanks to the garlic. We've found cooking until almost all the liquid is gone works best though - one time 20 minutes was too much.