I going to try and keep this post short, since I only have a small window of time to complete my update. All three of my kids are momentarily entertaining themselves and I know it won't last very long.
The title of this recipe piqued my curiosity. For the record, these beans don't really "jump"...but they sure were a tasty side dish with our Quick and Easy Mexican Chicken last night!
Mexican Jumping Beans
Adapted From: Food.com; By: TheDancingCook on November 10, 2004
1 small onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
2 (15 ounce) cans red kidney beans, drained and rinsed
1 cup water
1 tablespoons chili powder
1 tablespoon taco seasoning
low-fat Mexican cheese blend, for topping
diced green onions, for garnish (optional)
chopped fresh cilantro, for garnish (optional)
In a medium saucepan, saute the pepper, onion and garlic in olive oil until crisp-tender.
Add beans, water and seasoning; simmer on low to medium heat until thickened (about 10 minutes).
Top with cheese, cilantro, and green onions. Serve and enjoy!
This was a tasty bean side dish that is SBD Phase 1-friendly. My kids really loved it and it was fast to put together. Score!!!!