Kidney Beans and Corn

Kidney Beans and Corn

52
Bethany Mulkern Colavito 0

"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."
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Ingredients

45 m servings 267 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. 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.
  2. 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.

Reviews

52
  1. 64 Ratings

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Most helpful positive review

this recipe is sooo good, tasty and fast. my husband and i love it...we did add a can of rotel and will in the future, add more kidney beans to make it last a little longer. we eat it so fast ...

Most helpful critical review

Absolutely horrible! My husband and I took one bite each and threw it out. You could only taste spices, nothing else.

this recipe is sooo good, tasty and fast. my husband and i love it...we did add a can of rotel and will in the future, add more kidney beans to make it last a little longer. we eat it so fast ...

Wonderful! I left out the cumin and bell pepper because I didn't have any on hand. I also substituted the clove garlic for about a tbs. and a half of jarred minced garlic and added a can of dice...

A really nice side dish, that has a wonderfully deceptive amount of flavor thanks to the garlic. We've found cooking until almost all the liquid is gone works best though - one time 20 minutes w...

This was very good and very easy. I didn't have cumin (dislike the taste so probably would not have added anyway) I added a touch of onion powder. Had a great kick to it. Nice side dish and a ...

I was looking for a recipe to make a meal out of a can of kidney beans and found this one. WOW, what an easy and tasty recipem this turned out to be. I followed the recipe and the only change ...

My grandma used to make a dish like this. She used creamed corn and kidney beans. We called it "kali ca mash" She sered it with bacon and we had a meal. Those were the days.

Made this with reservations that my husband would even eat it. He actually complimented me on it 3 times, which means he really, really, really likes it! I served it over Brown Rice and was so t...

Absolutely horrible! My husband and I took one bite each and threw it out. You could only taste spices, nothing else.

I found this alright. I don't like to use anything canned, so I used the equivalent in beans previously cooked from dried and frozen corn, adding in some chicken broth to make up for the liquid....