Ingrédients pour Bell Pepper Kidney Beans And Mushrooms
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 large red bell pepper, chopped
- 8 ounces fresh mushrooms, sliced
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1/2 teaspoon salt
- 1 medium onion, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
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Comment préparer Bell Pepper Kidney Beans And Mushrooms
- Heat olive oil in a large skillet over medium heat.
- Add the chopped bell peppers and onions and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Pour in the kidney beans (drained and rinsed), diced tomatoes, and vegetable broth.
- Season generously with salt, pepper, cumin, and chili powder.
- Bring to a simmer, then reduce heat and cook for 10 minutes, or until the sauce has thickened slightly.
- Stir in the chopped cilantro before serving.
- Serve hot as a delicious side dish alongside your favorite grilled or pan-fried protein.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
10g
Fat
2g
Carbs
9g
