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|Kidney Beans and Corn|
"Kidney beans, corn, and purple onion combine for a scrumptious dish that works nicely with rice or quinoa. This could also be served as a completely hearty soup or chili."
- 2 tablespoons olive oil
- four cloves garlic, minced
- half pink onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 tablespoon cumin
- 1 teaspoon ground dry mustard
- ground cayenne pepper to taste
- salt to flavor
- floor black pepper to taste
- 1 (16 ounce) can kidney beans, with liquid
- 1 (15.25 ounce) can whole kernel corn, with liquid
|Prep : 15M||Cook : 4M||Ready in : 45M|
- Heat the olive oil in a skillet over medium-excessive heat, and cook dinner garlic and onion till onion is soft. Stir in the inexperienced bell pepper, and cook until gentle however corporation. 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 keep cooking 20 minutes, stirring on occasion. Serve straight away.
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