Black Beans With Corn And Red Peppers
serves 4
Serve this hearty side dish alongside fish, pork or chicken or with rice as a main course.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 tablespoon olive oil
1 medium onion, chopped
1 large red bell pepper, stemmed, seeded and diced
1 tablespoon ground cumin
1 pinch crushed red pepper flakes
1 tablespoon tomato paste
2 (11-ounce) cans corn niblets
1 (19-ounce) can black beans
2 tablespoons chopped parsley
1 teaspoon wine vinegar
prep: 10 minutes
total: 20 minutes
sauce pan
wooden spoon
1. In a saucepan, heat the olive oil over medium heat. Add the onion and red pepper and cook until the vegetables are soft.
2. Add the cumin, pepper flakes, a sprinkling of salt and pepper and the tomato paste and cook another 30 seconds, stirring constantly.
3. Add the corn, beans, parsley and vinegar. Heat through and adjust seasoning with salt and pepper.
