• 4 cans dark red kidney beans
  • 1 yellow onion or 1/2 white large onion, chopped finely
  • 1 pkg. taco seasoning
  • Quick cook rice for 4
  • 2 teaspoon olive oil or bean liquid


Open and drain all four cans of beans. Do not rinse. Conserve a few spoonfuls of bean liquid. Set aside.

(Note, you may want to begin preparing rice at this point)

In a large frying pan or saucepan, heat oil or bean liquid. Add onion. Saute until just beginning to brown. Add beans one can at a time, stirring to mix onion evenly with beans. Add taco seasoning. Mix well until all taco seasoning is dissolved. Cook for several minutes on med-low heat. Serve over rice.

Serves: 4-6

Preparation time: approx.