My Favorite Spicy Pink And Kidney Beans - cooking recipe

Ingredients

1 (15 1/2 ounce) can goya kidney beans, drained and rinsed
1 (15 1/2 ounce) can goya pink beans, drained and rinsed
1 green pepper, diced
1 onion, diced
3 garlic cloves, minced
1 ounce taco seasoning (hot for more spicy beans, regular for less)
1 (10 ounce) can rotel diced tomatoes with lime and cilantro
1 tablespoon extra virgin olive oil
1 cup water

Preparation

Saute green pepper, onion and garlic in olive oil until garlic is golden brown.
Add beans, taco seasoning, water, and Rotel and stir. Simmer about 20 minutes or until most of the liquid has been absorbed.
Serve over rice, barley, quinoa or on its own as a delicious side dish.