Bell Pepper With Navy Beans |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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As the only vegetarian in the family, I've had to develop quick meals I can whip up, while everyone else eats their non-vegetarian meal. This is one of my all-time favorites, and is pretty substantial. Ingredients:
1 orange bell pepper |
1/2 cup canned navy beans |
1/2 cup water |
nonstick cooking spray |
salt and pepper, to taste |
garlic powder, to taste |
fresh basil (dried works, too) |
Directions:
1. Cut pepper into bite-size pieces. Usually, I cut it into strips, and then cut each strip into 3 or 4 pieces, depending on the length.
2. Spray frying pan with non-stick spray, and add pepper.
3. Add beans, and turn on medium/medium-high heat.
4. Let heat, then add seasoning. I just shake on the salt, pepper and garlic powder so that the pepper and beans have a light covering (don't want to over do it, though!). Add as much basil as desired- I personally add up to 5 basil leaves.
5. Mix ingredients together, lightly, making sure peppers get most of the heat.
6. Add about 1/4 cup of water to the mixture, to prevent burning, and let cook for about 10-15 minutes, or until peppers are tender, adding another 1/4 cup of water about half-way through. Take off heat when any remaining water has completely evaporated- the more you can cook it without water (without burning), the better.
7. Put mixture in bowl, and enjoy.
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