Culinary Arts: Black Beans and Corn

Welcome once again to my online cooking school for American recipes! If you've visited before, you know that my online cooking classes include lots of recipes and culinary arts techniques that I've developed on my own, through trial and error. Today's recipe is no exception!

One year when hubby and I were on the coast, we discovered a great little restaurant on the beach. They didn’t have a large menu, but what they did offer was delicious and excellently prepared. We ate at the establishment several times, and one of my favorite dishes there was a wonderful concoction of black beans and corn that I fell in love with after my first taste. I think I ordered it every time we went!

When we got back home, I began trying to emulate the recipe, as I often do. I experimented with it several times before I decided on the following recipe.

This recipe calls for canned black beans, but it's even better if you use black beans that you've cooked yourself. Just use a scant two cups of the homecooked beans instead of the canned variety.

This is an awesome dish that’s a tasty accompaniment to a wide range of meats, poultry, and fish. We especially like it with grilled redfish, barbecued chicken, and pork roasts. It’s also very colorful, easy to make, and attractive, so it’s a handy dish to take to parties or potluck dinners. Here it is!

Holle’s black beans and corn

What you’ll need:

2 tablespoons butter

1/2 cup finely diced onion

1 teaspoon granulated chicken bullion

1 15-oz can black beans, rinsed and drained

2 cups frozen or fresh niblet corn, cooked until just tender and drained thoroughly

4-oz can chopped green chilies, drained

½ cup diced red bell pepper

1 teaspoon lime juice

Ground red pepper, to taste

Salt and black pepper, to taste

lime wedge and parsley, for garnish

Directions:

Place butter in a large microwave-safe bowl. Add onions and bullion and heat for one minute. Add remaining ingredients and toss well. Microwave again until heated through, about 3-4 minutes, depending on your oven.

Garnish with lime wedges and parsley.

To read more about my online cooking school, online cooking classes, and culinary arts, click the links below!