A Side of Black Beans and Corn

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Recipe: A Side of Black Beans and Corn

History: This recipe is a popular dish in many Latin American cuisines, particularly Mexican and Tex-Mex. It combines the flavors of black beans and sweet corn, often seasoned with various spices and herbs. It’s known for its simplicity, versatility, and the combination of textures and flavors.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Recipe Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the corn kernels to the skillet and sauté for a few minutes until they start to brown slightly.
5. Stir in the black beans, ground cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes, stirring occasionally.
6. Once the beans and corn are heated through and well combined with the spices, taste and adjust the seasonings as needed.
7. Remove from heat and garnish with chopped cilantro or parsley.

Steps to Prepare:

1. Heat olive oil in a skillet.
2. Sauté chopped onion until translucent.
3. Add minced garlic and sauté briefly.
4. Add corn kernels and sauté until slightly browned.
5. Mix in black beans, ground cumin, chili powder, salt, and pepper. Cook and stir.
6. Adjust seasonings to taste.
7. Remove from heat and garnish with chopped cilantro or parsley.

Preparation Time: Approximately 20-25 minutes

This dish can be served as a side with various main courses, such as grilled chicken, tacos, quesadillas, or as a topping for salads. Its rich history and simple preparation make it a delightful addition to your culinary repertoire. Enjoy your cooking!