Tomato Basil Kidney Beans Potatoes Bowl
Dive into a vibrant bowl of Tomato Basil Kidney Beans and Potatoes! This delightful dish combines hearty kidney beans with tender potatoes, complemented beautifully by mushrooms and green beans for an added crunch and color. Finished off with fresh chopped cilantro and a zesty lime wedge, this recipe is not only low-FODMAP but also flexible—feel free to adjust the veggies based on your preference or what you have on hand!
Ingredients
Equipment
Method
- In a large pot, bring water to a boil. Add diced potatoes and cook for about 10 minutes until just tender. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add sliced mushrooms and green beans, cooking for 5-7 minutes until mushrooms are tender.
- Stir in the rinsed kidney beans, diced tomatoes, dried basil, cumin, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Gently fold in the cooked potatoes and heat through for an additional 2-3 minutes. Adjust seasoning as needed.
- Remove from heat and serve in bowls, topped with fresh cilantro and accompanied by lime wedges for squeezing over the top.
Nutrition
Notes
For a delicious twist, consider adding cooked quinoa for extra protein or swapping out the green beans for zucchini.
If you're looking to boost flavor further, a sprinkle of smoked paprika can do wonders!
Leftovers can be stored in an airtight container in the fridge for up to 3 days and can easily be reheated in the microwave.
Enjoy being creative in the kitchen, and don’t be afraid to experiment with your favorite seasonal vegetables!
If you're looking to boost flavor further, a sprinkle of smoked paprika can do wonders!
Leftovers can be stored in an airtight container in the fridge for up to 3 days and can easily be reheated in the microwave.
Enjoy being creative in the kitchen, and don’t be afraid to experiment with your favorite seasonal vegetables!
