Mexican Jumping Beans (south Beach Diet-phase 1 Friendly) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Done in 20 minutes on the stovetop; I like to serve this with my Low Carb Mexi Baked Chicken for a complete and festive low carb dinner. Also a tasty, easy side dish to serve with your tacos, fajitas, etc. Ingredients:
1 small onion, chopped |
1 green pepper, chopped |
2 cloves garlic, minced |
1 teaspoon olive oil |
2 (15 ounce) cans red kidney beans, drained and rinsed |
1 cup water |
2 tablespoons chili powder or 2 tablespoons taco seasoning (i prefer and use taco seasoning, homemade with no sugar) |
low-fat mexican cheese blend, for topping |
Directions:
1. In a medium saucepan, sautee the pepper, onion and garlic in olive oil until crisp-tender.
2. Add beans, water and seasoning; simmer on low to medium heat until thickened (about 10 minutes).
3. Top with cheese upon serving.
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