Black beans and corn

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 177.4
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 619.4 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.3 g

View full nutritional breakdown of Black beans and corn calories by ingredient


Introduction

This is a very simple, tasty way to serve black beans. It's great over brown rice. This is a very simple, tasty way to serve black beans. It's great over brown rice.
Number of Servings: 5

Ingredients

    2 cups of cooked black beans (or drained canned black beans)
    5 cloves garlic, chopped
    1 small onion peeled and diced
    2 cups of diced tomatoes (I use carton/canned unless in season)
    1 bunch of fresh cilantro/coriander leaves chopped
    1 tsp salt (optional, more or less to taste)
    1 tbs ground black pepper
    7 leaves fresh basil chopped or equivalent dried
    1 cup frozen corn kernels
    3 oz water
    the juice of 1 large lemon
    1 tsp olive oil (or alternative)

Directions

The cooking time does not include cooking the beans or rice. The rice can be cooked while this dish is simmering.

Add oil to the bottom of a large saucepan or Dutch oven. Heat the oil and add the chopped garlic and onion and fry until onion is clear. Add the remaining ingredients and heat to a boil. Lower heat and allow to simmer about a half an hour, stirring occasionally. Serve over rice or on its own.

You can adapt this recipe for a crock-pot or slow cooker as the tomatoes will prevent the cooked beans from over cooking.

Number of Servings: 5

Recipe submitted by SparkPeople user LEGSAKIMBO.