Red Beans and Cornbread

Name: Red Beans and Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tins red kidney beans, drained; 1 onion, diced; 3 cloves garlic, minced; 1 green pepper, diced; 2 tsp cumin; 1 tsp smoked paprika; 1 cup vegetable stock; 2 tbsp vegetable oil; salt and pepper to taste; 1 batch Southern cornbread, crumbled

Red kidney beans simmered with sauteed onion, garlic and green pepper, seasoned with cumin and smoked paprika and mashed slightly for creaminess, ladled over warm crumbled cornbread.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

easy

Cuisine

American

vegetarianvegan

Ingredients

2 tinsred kidney beans, drained

1onion, diced

3 clovesgarlic, minced

1green pepper, diced

2 tspcumin

1 tspsmoked paprika

1 cupvegetable stock

2 tbspvegetable oil

salt and pepperto taste

1 batchSouthern cornbread, crumbled

Instructions

Sauté onion, garlic and green pepper in oil 5 minutes.

Add beans, cumin, paprika and stock. Simmer 15 minutes.

Mash some beans against the pot for creaminess.

Season well.

Serve over crumbled cornbread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

102

Protein

2.1g

Fat

7.4g

Carbs

8.2g

Fiber

Sodium

230mg

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