Recipe Detail

Black Beans and Corn

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  1. 1 1/2 tablespoons - olive oil
  2. 1 cloves - garlic minced
  3. 1 - small onion finely chopped
  4. 1 cans - black beans 15.5 oz.
  5. 2 tablespoons - tomato puree or tomato paste
  6. 1 teaspoons - dried oregano
  7. 1/4 cups - canned diced green chiles
  8. 1 cups - fresh corn kernels or canned
  9. - salt and pepper to taste
  10. 1 tablespoons - fresh parsley coarsely chopped, for garnish


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, reserved bean liquid, and remaining ingredients, except parsley, to the saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10-12 minutes.

Remove from heat; transfer to a serving dish and garnish with the parsley leaves. Serve immediately.


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