Mexican Kidney Beans

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Ingredients

  • 1 c. chopped onions ⓘ
  • 1 1/2 tsp. vegetable oil ⓘ
  • 1 (14.5 oz.) can stewed tomatoes ⓘ
  • 2 (15.5 oz.) cans kidney beans (undrained) ⓘ

Instructions

  1. Saute onions in oil until crisp-tender.
  2. Stir in tomatoes and kidney beans.
  3. Cook, uncovered, over low heat, 25 to 30 minutes, stirring occasionally.
  4. Yields 6 servings.

Nutrition & Diet Analysis (per serving)

274 kcal 14% DV
Protein Fat Carbs

Macronutrients

Protein 7.1g 14% DV
Total Fat 17.1g 22% DV
Carbs 24.6g 9% DV
Fiber 7g 25% DV
Sugar 2.7g 5% DV

Electrolytes

Sodium 258.3mg 11% DV
Potassium 432mg 9% DV
Cholesterol 13.5mg 5% DV

Vitamins & Minerals

Vitamin A 224.3mcg 25% DV
Vitamin C 8.5mg 9% DV
Calcium 47.8mg 4% DV
Iron 2.5mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

kidney beans vegetable oil onion tomato

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