Ingredients
Scale
- 1 can (16 ounces) red beans, in chili sauce, undrained
- ½ green bell pepper, trimmed and diced
- ½ medium onion, peeled and minced
- 1 tsp mild chili powder
- ¼ tsp ground cumin
- ¼ tsp garlic salt
- Cooked long grain white rice to serve
Instructions
- Prepare your vegetables. Chop your onion and bell pepper into a small dice.
- Toast your spices in a small heavy based skillet over high heat. This should only take about 30 seconds or less. They will be quite fragrant.
- Combine the undrained beans, toasted spices, garlic salt, bell pepper and onion in a saucepan over medium heat. Bring to a simmer and then cover and simmer until the bell pepper and onion are tender.
- Taste and adjust seasoning as required.
- Serve the beans hot and spooned over cooked rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 437 (includes ½ cup steamed long grain rice)