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How to Make Kidney Beans and Corn - A Step-by-Step Guide

Looking for a delicious and nutritious recipe that is packed with protein and flavor? Look no further than this recipe for Kidney Beans and Corn! This dish is not only easy to prepare but also incredibly versatile, making it a perfect choice for weeknight dinners or weekend gatherings.

With the combination of kidney beans and corn, this recipe offers a great source of vegetarian protein. Both kidney beans and corn are nutrient-dense and provide a good amount of fiber and essential vit...

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Ingredients

  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon cumin
  • 1 teaspoon ground dry mustard
  • ⅛ teaspoon cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 (16 ounce) can kidney beans, with liquid
  • 1 (15.25 ounce) can whole kernel corn, with liquid

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4

  • 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.
  • 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.

    • Nutrition

    267 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 564mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 10g
    • Total Sugars: 5g
    • Protein: 10g
    • Vitamin C: 27mg
    • Calcium: 68mg
    • Iron: 4mg
    • Potassium: 259mg

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