Recipe Details
Ingredients
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2tablespoonsolive oil
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½red onion, chopped
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4clovesgarlic, minced
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1green bell pepper, seeded and chopped
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1tablespooncumin
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1teaspoonground dry mustard
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⅛teaspooncayenne pepper, or to taste
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salt and ground black pepper to taste
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1(16 ounce) cankidney beans, with liquid
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1(15.25 ounce) canwhole kernel corn, with liquid
Cooking Directions
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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.
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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 Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories267 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 1g |
6% |
| Sodium 564mg |
25% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 10g |
36% |
| Total Sugars 5g |
|
| Protein 10g |
|
| Vitamin C 27mg |
134% |
| Calcium 68mg |
5% |
| Iron 4mg |
21% |
| Potassium 259mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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