My Favorite Spicy Pink and Kidney Beans
Kidney beans are an excellent source of plant-based protein and are commonly used in Mexican cuisine.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
My Favorite Spicy Pink and Kidney Beans
Ingredients
Instructions
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Rinse and soak the pink beans and kidney beans overnight.
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In a large pot, heat olive oil over medium heat.
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Add chopped onion, minced garlic, sliced red bell pepper, and diced jalapeno pepper. Cook until vegetables are softened.
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Add ground cumin, chili powder, paprika, salt, and black pepper. Stir well.
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Drain and rinse the soaked beans, then add them to the pot.
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Pour in tomato sauce and water. Bring to a boil.
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Reduce heat to low, cover the pot, and simmer for about 30 minutes or until beans are tender.
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Remove from heat and let it rest for 10 minutes.
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Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 48g16%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
