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Kidney Beans and Corn

Kidney Beans and Corn

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
BETHANY4444

BETHANY4444

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.

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Nutrition

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  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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

lisapetersen
39

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!

Palpable
30

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.

*Cristina E*
29

*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.

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