Kidney Beans and Corn

[Guest guest]

Kidney Beans and Corn

 

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

 

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.

 

 

 

 

Now you can have a huge leap forward in email: get the new Mail.