Lunch: Kidney Beans and Corn

Recipe by Bethany Mulkern Colavito 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

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

Instructions

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.

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