Monterrey Beans

I'm excited to link up with Kitchen Stewardship's Super Foods Carnival. 
The theme today is beans! Beans are cheap, easy to fix and tasty in the right combinations. They're also a powerhouse of nutrition.

Since I already posted about cooking dried beans this week, it only seems appropriate to also post a yummy recipe that utilizes your own cooked beans!

Monterey Beans

The fresh peppers and tomatoes in this dish are so pretty as it cooks.  Reminds me a little of the beauty of fresh salsa. (Am I the only one that finds these things beautiful to look at?)

Monterey beans can be served over rice. We had leftovers today wrapped in a tortilla with extra cheese and sour cream. Mmmmm...so good! This recipe would probably be really good as a taco salad or in quesadillas, too..

The great things about this recipe is that it only takes a few minutes to make!

Ingredients:
1 cup onion, sliced or diced
1/2 cup diced green pepper
2 cups cooked kidney beans
2 ripe tomatoes, diced
1/4 cup beef or chicken stock (I've also used plain water in a pinch.)
1 teaspoon chili powder
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup crumbled bacon, diced sausage or chicken (This is optional but bacon is really good!)

Directions:
Saute the onion in a little olive oil until translucent. Cobine other ingredients except for the cheese, stirring constantly until all ingredients are blended and heated through. Simmer for 5-10 minutes to blend flavors. 


Add the cheese over low heat and stir until melted and smooth, about 5 minutes. Be careful that the mixture does not boil.


Remove from heat and serve over hot, brown rice. Top with extra cheese and sour cream, if desired.


Serves 4-6.


**Recipe from The Urban Homemaker. 


**Visit Kitchen Stewardship for more frugal, healthy bean recipes as part of the October Fest Carnival of Super Foods. Next week’s theme:  Broth/Stock Recipes.