Bell Pepper With Navy Beans

As the only vegetarian in the family, I've had to develop quick meals I can whip up, while everyone else eats their non-vegetarian meal. This is one of my all-time favorites, and is pretty substantial.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1  orange bell pepper
• 1⁄2 cup  canned navy beans
• 1⁄2 cup water
•  nonstick cooking spray
•  salt and pepper, to taste
•  garlic powder, to taste
•  fresh basil (dried works, too)

Directions

1. Cut pepper into bite-size pieces. Usually, I cut it into strips, and then cut each strip into 3 or 4 pieces, depending on the length.
2. Spray frying pan with non-stick spray, and add pepper.
3. Add beans, and turn on medium/medium-high heat.
4. Let heat, then add seasoning. I just shake on the salt, pepper and garlic powder so that the pepper and beans have a light covering (don't want to over do it, though!). Add as much basil as desired-- I personally add up to 5 basil leaves.
5. Mix ingredients together, lightly, making sure peppers get most of the heat.
6. Add about 1/4 cup of water to the mixture, to prevent burning, and let cook for about 10-15 minutes, or until peppers are tender, adding another 1/4 cup of water about half-way through. Take off heat when any remaining water has completely evaporated-- the more you can cook it without water (without burning), the better.
7. Put mixture in bowl, and enjoy.