CORN AND KIDNEY BEANS STEW RECIPE

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