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Nutrition Facts
Serving Size 1 (325g) Recipe makes 4 servings
Calories 307
Calories from Fat 26		(8%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 45mg		1%
Potassium 1012mg		28%
Total Carbohydrate 54.2g		18%
	Dietary Fiber 17.8g	71%
	Sugars 2.4g
Protein 19.4g		38%
detailed view... how is this calculated?

Menus using this recipe:

South Beach Phase 1 Feb 4th-10th

Macy&Ryan'sMOM

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Recipe #103767 | 20 min | 5 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: TheDancingCook
Nov 10, 2004

Done in 20 minutes on the stovetop; I like to serve this with my Low Carb Mexi Baked Chicken for a complete and festive low carb dinner. Also a tasty, easy side dish to serve with your tacos, fajitas, etc.

SERVES 4 (change servings and units)

Ingredients

1 small onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
2 (15 ounce) cans red kidney beans, drained and rinsed
1 cup water
2 tablespoons chili powder or taco seasoning (I prefer and use taco seasoning, homemade with no sugar)
low-fat Mexican cheese blend, for topping

Directions

1
In a medium saucepan, sautee the pepper, onion and garlic in olive oil until crisp-tender.
2
Add beans, water and seasoning; simmer on low to medium heat until thickened (about 10 minutes).
3
Top with cheese upon serving.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Beans
Cuisine > North American > Mexican
Preparation > Time to Make > < 30 mins
Preparation > Simple > 3 or Less Steps
Preparation > Inexpensive
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: Lingering_Dream

On Jul 8, 2009

Very yummy, especially when served with the Low Carb Mexi Bake! Hubby and I really enjoyed it and it will be made again! Thanks!

0 people found this review helpful

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From: QuadMommy

On Jun 5, 2009

Very tasty and the taste of the green pepper wasn't overly strong! I subbed a can of black beans instead of 2 kidney beans. Will use this recipe again.

0 people found this review helpful

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From: ratherbeswimmin'

On Jan 10, 2005

Beans, beans, the magical fruit... This made a great side dish to go along with chicken soft tacos. I just used a packet of taco seasoning mix which lended a nice spiced flavor. This was very easy to make so it is good for a busy week-night and the family loved it. That meets all my criteria for a 5-star recipe. Thanks Tara. I already have plans to make this again.

3 people found this review helpful

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From: SharpShooterGrl

On Sep 9, 2008

I was very impressed. It tastes waaay better than it looks. I chopped some cooked chicken breasts and mixed red beans with pinto beans. I love it!

2 people found this review helpful

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Read all 23 reviews