Black Beans and Corn

Name: Black Beans and Corn
Ingredients: 1.5 tablespoons olive oil; 1 large clove garlic, minced; 1 small onion, finely chopped; 1 can (15 ½ ounces) black beans; 2 tablespoons tomato puree; 1 teaspoon dried oregano; 0.25 cup canned green chiles, cut into ¼-inch dice; 1 cup fresh corn kernels; Salt and freshly ground pepper to taste; 1 tablespoon coarsely chopped parsley leaves, for garnish

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

This is a quick and easy protein-packed side dish.

Ingredients

1 ½ tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 can (15 ½ ounces) black beans
2 tablespoons tomato puree
1 teaspoon dried oregano
¼ cup canned green chiles, cut into ¼-inch dice
1 cup fresh corn kernels
Salt and freshly ground pepper to taste
1 tablespoon coarsely chopped parsley leaves, for garnish

Directions

Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

Originally appeared: Martha Stewart Living, September 1997