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Home » CORN AND KIDNEY BEANS STEW RECIPE

CORN AND KIDNEY BEANS STEW RECIPE

Last Modified: July 5, 2020 Mary Leave a Comment

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corn and kidney beans stew

Prep time: 10 mins

Cooking time: 45 mins

Total time: 55 mins

Servings: 4

INGREDIENTS

  • 2 tbsps. extra-virgin olive oil
  • 1 medium yellow onions, chopped
  • 1 tbsp. garlic, minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. red pepper flakes
  • 2 cans kidney beans
  • 1 can corn
  • 4 cups vegetable broth
  • 1 lime juice
  • Sea salt and freshly ground black pepper, to taste
  • 2 tomatoes sliced

DIRECTIONS

1. Heat oil in a large soup pot over medium heat.

2. Once oil is hot, add onion and cook for 2-3 minutes until transparent.

3. Stir in the garlic, cumin and red pepper flakes and cook for 3o seconds until fragrant.

4. Pour in the corn and kidney beans and broth.

5. Season with salt and pepper and give them a good mix.

6. Bring mixture to a simmer and cook for about 3o minutes on medium heat.

7. Add tomatoes and cook for another 2-3 minutes.

8. Once cooked remove from heat.

9. Serve and enjoy!

NUTRITIONAL INFORMATION
Amount per serving 418 g
Total Calories 261 kcal
Fats 10.2 g
Protein 9.6 g
Total Carbs 35.99 g
Fiber 7.4 g
Starch 0 g

Protein: 12% 32 kcal

Fat: 35% 90 kcal

Carbohydrates: 53% 140 kcal

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I'm Mary Reyes, wife, mom, photographer. I love cooking and want to share some of my experiences in various kitchen subjects. I also provide well-researched, in-depth, and completely unbiased reviews of the most popular kitchen gadgets. I hope it helps you make better purchases and improve your kitchen experiences

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