Red Pepper Bean Medley

Bursting with vibrant flavors and wholesome goodness, this Red Pepper Bean Medley is a quick and satisfying dish that’s perfect for busy weeknights. Featuring a colorful blend of sautéed red bell peppers, savory onions, and a hearty trio of black beans, kidney beans, and chickpeas, this recipe is packed with plant-based protein and fiber. A bold seasoning mix of cumin, paprika, and oregano adds a smoky, aromatic depth, while a fresh squeeze of lemon juice and a sprinkle of parsley bring brightness to every bite. Ready in just 35 minutes, this one-pan wonder can be served warm as a nutritious side dish or spooned over rice or quinoa for a complete vegetarian meal. It’s a delicious way to enjoy a quick, healthy, and flavor-packed dinner that’s as easy to make as it is to love!

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 red bell peppers
• 1 yellow onion
• 3 garlic cloves
• 1 can (15 oz) canned black beans
• 1 can (15 oz) canned kidney beans
• 1 can (15 oz) canned chickpeas
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the canned black beans, kidney beans, and chickpeas thoroughly under cold water, and drain them well.

Step 2

Dice the red bell peppers and the yellow onion into small, bite-sized pieces.

Step 3

Mince the garlic cloves finely.

Step 4

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 5

Add the diced onion to the pan and sauté for 3-4 minutes, or until softened and translucent.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.

Step 7

Add the diced red bell peppers to the skillet and sauté for 5-6 minutes, stirring occasionally, until they are slightly tender.

Step 8

Stir in the black beans, kidney beans, and chickpeas. Mix thoroughly to combine with the vegetables.

Step 9

Sprinkle in the ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to evenly coat all the ingredients with the spices.

Step 10

Cook the medley for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors meld together.

Step 11

Remove the skillet from heat and stir in the fresh parsley and lemon juice for a burst of freshness.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Serve warm as a side dish, or over rice or quinoa for a complete meal.

Nutrition Facts

Serving size	1460.9 grams (1460.9g)

Amount per serving	% Daily Value*
Calories	1763

Total Fat 39.30g	50%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 4940mg	215%
Total Carbohydrate 269.60g	98%
Dietary Fiber 90.20g	322%
Total Sugars 18.90g
Protein 90.90g	182%

Vitamin D 0IU	0%
Calcium 608mg	47%
Iron 32mg	180%
Potassium 4802mg	102%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.7%

Protein: 20.2%

Carbs: 60.1%