Zippy Beans And Corn Food

ZIPPY BEAN STEW

Zippy Bean Stew image

I found this recipe in the Light & Tasty magazine, and I make it at least once a week. A whole pot will due all week. It tastes even better when reheated. I changed it a little bit. It was a originally a slow cooker recipe, but since I'd rather cook it on stove top, it works the same. And takes a lot less time. Serve with cornbread or Recipe #51400.

Provided by GloriaAnn

Categories Stew

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 1/2 ounce) cans chicken broth (I used garlic, low sodium can be used as well)
2 (16 ounce) cans kidney beans, drained
2 (15 ounce) cans pinto beans, undrained (you can drain if you like)
2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
2 (4 ounce) cans chopped green chilies, undrained (optional)
2 (15 ounce) cans corn, undrained (doesn't matter whether it's golden corn or white corn. Either is fine. If you use cream corn it tend)
1 -3 cup water
4 medium carrots, chopped
1 onion, chopped
4 garlic cloves, minced
4 teaspoons chili powder
salt (optional)
1 dash cayenne pepper

Steps:

In a large pot, combine all the ingredients.
Bring to boil on medium heat for 15-30 minutes.
Reduce heat, cover and simmer for about 30 more minutes or until flavors are blended.
Add seasonings to taste (2 teaspoons of salt ought to be enough).
Add other seasonings--spice it up a bit.
This recipe is very flexible, this is just the original ingredients, except I added the cayenne pepper and the salt.
Switch the beans around.
I will use lima beans, or great northern beans.
Any type of bean can be substituted.
Heck, use 4 different types of beans.
It makes for a great healthy meal.
You can use 1 can pinto beans, 1 can kidney beans, 1 can great northerns, and 1 can lima beans.
It's a very flexible recipe you can add your own stuff to.

ZIPPY BEANS AND RICE

Zippy Beans and Rice image

This is a super side dish, and we also enjoy it as a light entree with corn bread and salad.-Darlene Owen, Reedsport, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teaspoon salt, optional
1 cup uncooked instant white or brown rice
1 green onion, sliced

Steps:

In a large skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil over high heat; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Sprinkle with onion.

Nutrition Facts : Calories 197 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

ZIPPY BEANS AND CORN

Zippy Beans and Corn image

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 medium onion, cut into 1/4-inch wedges
1 tablespoon vegetable oil
1 can (16 ounces) baked beans
1 package (10 ounces) frozen corn
2 teaspoons vinegar
1/2 teaspoon hot pepper sauce

Steps:

In a saucepan, saute onion in oil until tender. Add beans and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce.

Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 477mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 9g fiber), Protein 9g protein.

ZIPPY BEANS AND CORN

Zippy Beans and Corn image

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 medium onion, cut into 1/4-inch wedges
1 tablespoon vegetable oil
1 (16 ounce) can baked beans
1 (10 ounce) package frozen corn
2 teaspoons vinegar
½ teaspoon hot pepper sauce

Steps:

In a saucepan, saute onion in oil until tender. Add beans and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 41.3 g, Cholesterol 0 mg, Fat 4.4 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 407.9 mg, Sugar 12.6 g

ZIPPY BEANS AND CORN

Zippy Beans and Corn image

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 medium onion, cut into 1/4-inch wedges
1 tablespoon vegetable oil
1 (16 ounce) can baked beans
1 (10 ounce) package frozen corn
2 teaspoons vinegar
½ teaspoon hot pepper sauce

Steps:

In a saucepan, saute onion in oil until tender. Add beans and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 41.3 g, Cholesterol 0 mg, Fat 4.4 g, Fiber 6.8 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 407.9 mg, Sugar 12.6 g

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Zippy Beans And Corn Food

ZIPPY BEAN STEW

ZIPPY BEANS AND RICE

This is a super side dish, and we also enjoy it as a light entree with corn bread and salad.-Darlene Owen, Reedsport, Oregon

ZIPPY BEANS AND CORN

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

ZIPPY BEANS AND CORN

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

ZIPPY BEANS AND CORN

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

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