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Kidney Beans with Mushrooms

 

Kidney beans with musrooms


The mushroom taste that soaks into the beans in this easy low sodium recipe is unique and delicious. Your taste buds will approve, and you will be having a meal loaded with healthy vitamins, minerals and fiber. You can serve this dish over rice that has been cooked without salt.

3 servings: 228 mg. sodium per serving

Ingredients

4 teaspoons healthy oil
2/3 cup chopped red bell pepper (1/4-inch pieces)
1/2 cup chopped onion (1/4-inch pieces)
1 large clove garlic, minced
6 ounces cremini mushrooms, cut into small (1/4-inch) pieces
1 (15 oz) can red kidney beans, drained and rinsed, or 1-1/2 cups cooked red kidney beans
1/4 cup low sodium vegetable broth
1/2 teaspoon black pepper
1/4 teaspoon salt
1-1/2 cups cooked rice that has been cooked without salt (optional)

Prep. Instructions

1. Combine onion, red bell pepper and garlic in a bowl.

2. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 10-inch skillet over medium low heat. Add mushrooms. Cook until mushrooms begin to brown, about 7 to 8 minutes, stirring often.

2. Add onion, bell pepper and garlic. Cook until the vegetables are tender, about 5 to 7 minutes, stirring often.

3. Add pepper and salt. Cook 2 minutes, stirring constantly.

4. Add vegetable broth. Stir to combine.

5. Add beans. Stir to combine. Bring mixture to a soft boil; then turn heat down to low. Simmer until the beans have absorbed the broth and the flavor of the mushrooms, about 15 to 20 minutes, stirring occasionally. Serve. (If serving with cooked rice, heat rice just before serving, then serve beans over 1/2 cup rice per serving.)

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