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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.4
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 487.2 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 11.4 g
  • Protein: 10.1 g

View full nutritional breakdown of Kidney Beans & Corn calories by ingredient
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Kidney Beans & Corn

Submitted by: JENKNITS

Introduction

A quick, hearty, tasty vegan dish that is easy to prepare! A quick, hearty, tasty vegan dish that is easy to prepare!
Number of Servings: 4

Ingredients

    1 tablespoon extra virgin olive oil
    4 cloves minced garlic
    1 medium onion, chopped
    1 green pepper, seeded & chopped (optional)
    1 tablespoon cumin
    1 teaspoon dry mustard
    Cayenne pepper or hot sauce to taste
    Salt & pepper to taste
    1 - 16 oz can of kidney beans with liquid
    1 - 16 oz can of corn with liquid, or 2 cups of of frozen corn with 1/4 cup of water

Tips

I serve this over brown rice that I flavor with lime and cilantro.


Directions

1. Sauté onions, garlic and green pepper (optional) in olive oil in medium size skillet over medium heat until onions are translucent & green pepper is tender but firm.
2. Add cumin, dry mustard, cayenne pepper or hot sauce, salt & pepper. Mix with onions & peppers, sauté for 3 minutes.
3. Stir in kidney beans with liquid and corn with liquid/ water. Bring to a boil.
4. Reduce heat to low. Continue cooking for approximately 20 minutes, stirring occasionally.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENKNITS.






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