So, as my previous post entailed, I love beans. They are my go-to for quick suppers. Although I am not a vegetarian, I do enjoy having vegetarian meals at least twice a week, probably more. However, in order to please my meat-loving boyfriend, I need to make them taste especially yummy. My mom gave me the following recipe and it is such an easy dinner to make on a weeknight without having to stop at the grocery store for a dozen ingredients. I paired it with cornbread, but it is also tasty over brown rice. Enjoy!
Spanish beans
1 tablespoon olive oil
2 cans of beans (whatever you prefer, I used pinto and kidney)
1 medium onion, chopped
1 green pepper, chopped
2 cloves of garlic, minced
1 can petite cut tomatoes (14.5 oz can)
1 teaspoon worcestershire sauce
1/2 cup part skim mozzerella cheese
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
dash of salt
Preheat oven to 375. Add 1 tablespoon of olive oil to pan and saute onions and peppers until they become soft. Add garlic and saute for 30 seconds. Add petite tomatoes, spices, and beans and cook for about 5 minutes. Then, add to a baking dish and sprinkle mozzerella cheese on top. Bake until cheese is melted.
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