• 1 15oz. can light red kidney beans
  • 1/4 onion
  • 2 cloves garlic
  • salt and pepper


Sautee garlic and onion in medium saucepan over medium heat (about 5 min. or until light brown). Drain 1/2 of the juice from the canned beans. Add the beans and the remaining 1/2 can of bean juice to the garlic and onion. Add salt and pepper to taste. Reduce heat to medium-low and simmer for about 15-20 min.

Serves: 2