Ingredients for Bell Pepper With Navy Beans
- 1 large orange bell pepper, chopped
- 1 (15 ounce) can navy beans, rinsed and drained
- 1/2 cup water, divided
- Nonstick cooking spray, as needed
- Salt and pepper, to taste
- Garlic powder, to taste
- 1/4 cup fresh basil, chopped
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How to Make Bell Pepper With Navy Beans
- Chop the bell pepper into bite-sized pieces (approximately 1/2 inch).
- Spray a large skillet or frying pan with non-stick cooking spray and place over medium-high heat.
- Add the chopped bell pepper to the pan and cook for 2-3 minutes, stirring occasionally, until slightly softened.
- Add the rinsed and drained navy beans to the pan.
- Sprinkle salt, pepper, and garlic powder evenly over the peppers and beans.
- Stir in the chopped basil leaves.
- Add 1/4 cup of water to the pan, stir gently, and cook for 5-7 minutes, or until the peppers are tender-crisp.
- Add the remaining 1/4 cup of water if needed, half-way through cooking time, to prevent burning.
- Continue cooking, stirring occasionally, until most of the water has evaporated and the peppers and beans are heated through. (About 10-15 minutes total cooking time)
- Remove from heat and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
21g
Fat
0g
Carbs
11g
