My Favorite Spicy Pink and Kidney Beans

Name: My Favorite Spicy Pink and Kidney Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 1 (15 1/2 ounce) can goya kidney beans, drained and rinsed; 1 (15 1/2 ounce) can goya pink beans, drained and rinsed; 1 green pepper, diced; 1 onion, diced; 3 garlic cloves, minced; 1 ounce taco seasoning (hot for more spicy beans, regular for less); 1 (10 ounce) can rotel diced tomatoes with lime and cilantro; 1 tablespoon extra virgin olive oil; 1 cup water

Submitted by PatriotsGirl

"I came up with this recipe while trying to incorporate more healthy beans into my meals for myself and my fiancé. I love this served over barley or as a side dish with some Mexican chicken."

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photo by PatriotsGirl

Ready In:: 25mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 (15 1/2 ounce) can goya kidney beans, drained and rinsed
1 (15 1/2 ounce) can goya pink beans, drained and rinsed
1 green pepper, diced
1 onion, diced
3 garlic cloves, minced
1 ounce taco seasoning (hot for more spicy beans, regular for less)
1 (10 ounce) can rotel diced tomatoes with lime and cilantro
1 tablespoon extra virgin olive oil
1 cup water

directions

Saute green pepper, onion and garlic in olive oil until garlic is golden brown.
Add beans, taco seasoning, water, and Rotel and stir. Simmer about 20 minutes or until most of the liquid has been absorbed.
Serve over rice, barley, quinoa or on its own as a delicious side dish.