Ingredients
- 1 tsp oil
- 1/2 medium Spanish onion thickly sliced
- 1/2 red bell pepper seeded and cut into thin strips
- 1/2 green bell pepper seeded and cut into thin strips
- 1 can (14 oz) kidney beans including juices from can
- 1/2 cup brown sugar
- 2-3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- kosher salt and freshly ground pepper
Prevent your screen from going dark
Instructions
- Gather all ingredients before starting recipe.
- Heat 1 tsp oil in a large deep sided skillet over medium heat.
- Peel and slice 1/2 medium Spanish onion, 1/2 red bell pepper and 1/2 green bell pepper and add to the pan and cook for 3-4 minutes or until the mixture is steaming and beginning to soften.
- Add 1 can (14 oz) kidney beans and their juice.
- Measure and add 1/2 cup brown sugar, 1 tbsp Worcestershire sauce, 2-3 tbsp ketchup and season with kosher salt and freshly ground pepper.
- Stir to combine and cook for another 3-4 minutes, the vegetables should be crisp tender, and the sauce should coat the back of a spoon.
