This mouthwatering side dish of corn, red onion, and kidney beans goes well with either rice or quinoa. Additionally, it might be made into a hearty soup or stew.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons olive oil
- ½ red onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, seeded and chopped
- 1 tablespoon cumin
- 1 teaspoon ground dry mustard
- ⅛ teaspoon cayenne pepper, or to taste
- salt and 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 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.
- 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.
Reviews
This is easy and tastes delicious! I used dried beans soaked overnight instead of the canned. I didn’t have a green pepper so I left that out. Otherwise, I followed the recipe exactly.
Excellent! I’ve been trying to eat healthier by incorporating non-meat proteins into my diet, and this fits the bill. The cumin gives it a nice chili-like flavor without overpowering the other ingredients.
This was surprisingly tasty for such a basic dish. I reduced the cumin by a bit, added a couple pinches of bouillon powder, and added a couple ounces of Impossible beef for extra flavor while keeping it vegan (added it after the onions and peppers had sautéed for a few minutes and before I added the spices.). Delicious!
I made the kidney beans and corn. Very simple but delicious dish. I made coconut rice and baked chicken to go with it.
Great dish- though it ended up being a bit sweet from the corn so I added a little heat. Some pickled jalapeños work wonders in this!
I added a bit of fresh coriander at the end.
I just made this wonderful dish and I can’t wait to have dinner! The flavor combination is fantastic! I added a tiny bit of liquid smoke- not that it needed a single thing, we just like a smokey flavor and it seemed like a good idea at the time.
I made this recipe almost as written, but I added 1/2 can white beans that I had left over from another recipe. I should have also added more garlic. I rinsed the beans and added a bit of water for the liquid. I also used prepared mustard. I ate it plain with a dollop of Greek yogurt. While very filling, I thought the cumin flavour was a bit overwhelming. I agree with some other reviewers that a yellow or red pepper may have been better. It was okay, but it definitely needs some tweaking.
I made this recipe just as written and it was a big Hit! My family who are very picky eaters loved it. I never thought of this combination but it went very well together!
I love this recipe i have made it so many times. I am a lover of beans and corn so this combination is amazing not to mention it is so quick and easy and ingredients are always on hand in my house.
I liked it but my husband didn’t care for it!
Made this dish this morning after reading through the reviews. Last night I put half a pound of dried kidney beans in a pot of water and needed something to do with them. I do not use anything in a can much these days (I implore others to do the same). I sauteed the garlic with a whole yellow onion using coconut oil. I used 4 seeded jalapenos instead of green pepper for better flavor. I quadrupled the cumin and mustard because I love spice! This may be way too much for others so adjust as you need. I added 3 cups of water, 1.5 Knorr chicken bouillon cubes, one 10 oz bag of frozen organic supersweet white corn and 1/2 a cup of bacon bits before bringing to a boil and simmering for 40-50 minutes as the kidney beans required more cook time. This turned out fantastic! No mush as described by others who used canned beans and corn. I will definitely make this again!
This is a great quick and easy weekday recipe! I don’t think I added enough cayenne or salt to taste but overall, it turned out pretty good for the first go ’round. Will definitely make this again.
Phenomenal! I honestly don’t know how anyone could have given this any less than 5 stars. I pretty much followed the recipe to a T, although I did use Green Giant Mexicorn instead of plain corn and I am always a generous season-er. 🙂 I highly recommend for a low cal side dish – pair it with “Quick and Easy Mexican Chicken” recipe for a well rounded, healthy meal!
Great! Easy! I put a dab of sour cream in my bowl. It was delicious!
Great bulk cooking recipe! Tastes good, easy and tidy!
Made this for my husband… who pretty much only eats meat. He has to increase his fiber intake, so beans are a good option. Made the recipe as described and our family thoroughly enjoyed it. A new favorite “meatless” dish for my husband, a first!
Definitely a ‘different’ taste but it’s certainly hearty and filling. I like it more and more with each new bowl but probably wouldnt serve it to someone else without a quick disclaimer to warn them of how different it is. Good with brown rice.
Really great and easy lunch! I love corn and beans but this was unexpectedly DELICIOUS!!! Skipped the green pepper due to the lack of it. Though I think a red or yellow pepper would work better. Added extra garlic and served over brown rice. Thanks for the recipe!
This dish is okay. It’s not spectacular and it’s not repulsive. I made the dish as it was suggested with a slight modification: I used a yellow bell pepper as I didn’t have a green one on hand and I’m not a fan of the can “sludge” that comes from un-rinsed beans so I rinsed the beans and replaced the exact quantity of can liquid with chicken stock. This dish has the desire to be great but it’s missing something. It’s okay and I’m eating it as I write this but it’s not a dish that I would rush to make again. As another reviewer said here, this could be a nice base recipe but it needs more massaging before this becomes a go-to recipe.
This is very tasty. I didn’t have bell pepper so I just omitted that. Also I added 1 tablespoon of red wine vinegar to add some freshness. (Probably the bell pepper would have provided that needed fresh taste but alas we were out of that ingredient.)