Corn and bean medley
Mix corn and beans in this delicious side dish. It takes less than 15 minutes to make.
Number of servings: 4
Serving size: 1/2 cups
3 tablespoons water
1/4 onion, chopped
1 cup frozen whole kernel corn, no added salt
1 cup pinto beans, drained, rinsed, cooked or about 1/2 of a 15-ounce can of canned pinto beans
3/4 teaspoon chili powder
Optional: 1/4 teaspoon hot red pepper flakes
Time needed: 5 minutes preparation; 10 minutes cook time
- Heat water in sauce pan. Cook onion in water about 2 minutes or until soft.
- Add corn, beans, chili powder, and pepper flakes (optional) to onion mixture. Cook over low heat about 5 minutes or until hot.
|Total Fat:||1 g|
|Saturated Fat:||0.1 g|
|Total Carbohydrate:||19 g|
|Dietary Fiber:||1.3 g|
|Total Sugar:||1.7 g|
Allergens: None noted
Tips and variations
Make cooked pinto beans from scratch to save money. Follow the instructions for the quick hot soak or overnight soak method found on Preparing dry beans and whole dry peas.
For variety, use other beans your family likes such as black beans or kidney beans.
When shopping for canned foods like beans, look for less expensive store or generic brands.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
Preparing dry beans and whole dry peas (PDF) — Save money and time by preparing your own dried beans and peas.
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