Kidney Beans and Corn

45 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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.” - by BETHANY4444

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
267 cal
13%

Fat
8.9 g
14%

Carbs
42 g
14%

Based on a 2,000 calorie diet

Reviews (45)

Rate This Recipe

lisapetersen

Dec. 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 becaus..." See moree it is so great! thanks!"

Palpable

Nov. 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..." See more much."

Cristina E

Oct. 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 toma..." See moretoes with green chilies. I served this over white rice."

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