Kidney Bean and Capsicum Fiesta

This kidney bean and capsicum fiesta is a quick and easy weeknight meal that's packed with flavor. The combination of sweet capsicums, savory kidney beans, and spicy chili powder creates a dish that's both satisfying and delicious.

The origins of this recipe can be traced back to the ancient Aztecs, who cultivated kidney beans and capsicums in their gardens. These ingredients were often used in stews and soups, and were believed to have medicinal properties. Over time, this dish evolved as it made its way to different parts of the world, incorporating influences from Spanish, Mexican, and American cuisines. Today, this kidney bean and capsicum fiesta is a popular dish that's enjoyed by people of all ages.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 medium red capsicum, chopped
• 1 medium green capsicum, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin

Instructions

1. Heat a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the capsicums and cook until tender, about 5 minutes more.
4. Stir in the kidney beans, tomatoes, chili powder, and cumin.
5. Bring to a simmer and cook until the sauce has thickened, about 15 minutes.
6. Season with salt and pepper to taste.
7. Serve over rice or your favorite grain.

Why It Works

• The combination of sweet capsicums, savory kidney beans, and spicy chili powder creates a dish that's both satisfying and delicious.
• The use of canned kidney beans makes this recipe quick and easy to prepare.
• This dish is a good source of protein, fiber, and vitamins.