Created by Jenny
Thursday, 10 January 2008
Description
This filling black bean dish requires little effort to make. Serve it plain or on rice or polenta.
Ingredients
- 2 cups chopped onions
- 2 garlic cloves, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 cup prepared Mexican-style red salsa
- 2 red and/or green bell peppers, chopped
- 3 cups cooked black beans (two 15 ounce cans, drained and rinsed)
- 3 cups canned whole tomatoes, with juice
- 2 cups fresh or frozen corn kernels
- salt to taste
- tabasco or other hot pepper sauce to taste
- ¼ cup chopped fresh cilantro to garnish
Methods/steps
- In a covered soup pot, cook the onions and garlic in ½ cup of water on high heat, stirring frequently, for 5 minutes. Add the cumin and coriander and stir on high heat for a minute.
- Stir in salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally.
- Add the black beans and tomatoes; simmer for 10 minutes.
- Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Garnish with cilantro.
Reviews
|
Created by Jenny