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Categories:
extra-virgin olive oil garlic onion black beans tomato puree oregano pepper fresh corn kernels Coarse salt parsley
Viewed: 25 - Published at: 9 years agoIngredients
- 1 1/2 Tbsp. extra virgin olive oil
- 1 lrg garlic clove chopped
- 1 sm onion finely minced
- 1 can black beans - (15 1/2 ounce)
- 2 Tbsp. tomato puree
- 1 tsp dry oregano
- 1 sm seeded deveined jalapeno pepper finely minced
- 1 c. fresh corn kernels Coarse salt Freshly-grnd black pepper
- 1 Tbsp. coarsely-minced parsley leaves
Method
- Heat the extra virgin olive oil in a small saucepan over medium-low heat.
- Add in the garlic and onions, and cook, stirring occasionally, till translucent/soft and very soft, about 10 min.
- Drain the black beans, rinse, and drain again.
- Add in the beans, 1/4 c. water, tomato puree, dry oregano, jalapeno, corn, salt, and pepper.
- Cover, and cook, stirring occasionally, 10 to 12 min.
- Remove from the heat; transfer to a serving dish, and garnish with the parsley leaves.
- Serve immediately with the Spice-Rubbed Salmon (see recipe) placed on top.
- Serves 4.
