Very Vegan, VERY Delicious Black Beans & Corn

5m
Prep Time
40m
Cook Time
45m
Ready In


"These beans taste kinda Cuban and kinda Mexican.. The combination of both beans and corn insures this vegan meal has complete amino acids, so you don't have to worry about skipping the meat. I serve these over brown rice that's seasoned with cilantro, lime juice and zest, then top with fresh pico de gallo and crumbled tortilla chips. SO SO SO good... I almost wouldn't mind going completely vegan, as long I'd be able to eat this dish every day! This recipe makes four generous servings as a main dish; if serving as side, you'll get more portions out of it."

Original is 4 servings

Nutritional

  • Serving Size: 1 (303.6 g)
  • Calories 729.6
  • Total Fat - 10.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 598.1 mg
  • Total Carbohydrate - 134.1 g
  • Dietary Fiber - 26.8 g
  • Sugars - 6.2 g
  • Protein - 30.1 g
  • Calcium - 180.7 mg
  • Iron - 7.2 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

Heat olive oil in a pot over medium-high heat. Add the onion and peppers and fry for 3 minutes. Then, add the garlic and fry for further 2 minutes, or until onions are translucent and garlic is fragrant.

Step 2

Add the black beans with can liquid, corn, cumin, oregano and sea salt. Stir; bring to a boil, and then lower heat and simmer uncovered for at least 30 minutes. Stir every 10 minutes or so. The beans are done once the liquid thickens and becomes almost creamy.

Step 3

Just before serving, stir in the red wine vinegar. Eat over rice.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a spicier dish, leave the jalapeno pepper seeds in.
  • If you can't find Mexican oregano, you can substitute regular oregano.

  • Substitute olive oil for coconut oil. The benefit of this substitution is that coconut oil is a healthier oil option with a higher smoke point, which makes it ideal for cooking at higher temperatures.
  • Substitute canned black beans for dried black beans. The benefit of this substitution is that dried black beans require soaking overnight and a longer cooking time, whereas canned black beans are already cooked and can be used right away.

Mexican-Style Black Beans & Corn Heat olive oil in a pot over medium-high heat. Add the onion and peppers and fry for 3 minutes. Then, add the garlic, cumin, oregano, and a pinch of cayenne pepper and fry for further 2 minutes, or until onions are translucent and garlic is fragrant. Add the black beans with can liquid, corn, and sea salt. Stir; bring to a boil, and then lower heat and simmer uncovered for at least 30 minutes. Stir every 10 minutes or so. The beans are done once the liquid thickens and becomes almost creamy. Just before serving, stir in the juice of one lime. Eat over rice and top with freshly chopped cilantro.


Mexican-Style Chili Beans & Corn Heat olive oil in a pot over medium-high heat. Add the onion and peppers and fry for 3 minutes. Then, add the garlic, cumin, oregano, chili powder, and a pinch of cayenne pepper and fry for further 2 minutes, or until onions are translucent and garlic is fragrant. Add the black beans with can liquid, corn, and sea salt. Stir; bring to a boil, and then lower heat and simmer uncovered for at least 30 minutes. Stir every 10 minutes or so. The beans are done once the liquid thickens and becomes almost creamy. Just before serving, stir in the juice of one lime. Eat over rice and top with freshly chopped cilantro and diced avocado.


Cilantro Lime Rice: A perfect accompaniment to the Very Vegan, VERY Delicious Black Beans & Corn dish, this Cilantro Lime Rice is simple to make and adds a great flavor to the meal. It's made with long grain rice, cilantro, lime juice, and zest, and is a great way to add a zesty and flavorful side to the meal.


Mango Avocado Salsa: This sweet and tangy salsa is the perfect complement to the Cilantro Lime Rice. Made with diced mango, diced avocado, red onion, jalapeno, cilantro, lime juice, and a dash of salt, this salsa adds a refreshing and vibrant flavor to the meal. Plus, it's vegan, gluten-free, and packed with healthy fats and vitamins.




FAQ

Q: How much rice should I serve with the beans?

A: You should serve about 1/2 cup of cooked rice per person. If you are serving the beans as a side dish, you can reduce the amount of rice per person.



Q: Can I freeze cooked beans?

A: Yes, you can freeze cooked beans. Allow the beans to cool completely before transferring them to an airtight container or freezer bag. Freeze for up to 3 months.

2 Reviews

dienia b

Very refreshing and easy

5.0

review by:
(1 May 2023)

Lazarus

This was great! Made it exactly as written and I wouldn't change a thing. Served it on top of Mexican rice with chips and salsa. Thanks for posting.

5.0

review by:
(10 Aug 2014)

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Fun facts:

The combination of black beans and corn is very popular in Cuban and Mexican cuisine, so this vegan dish is a great way to enjoy the flavors of both cultures.

The addition of red wine vinegar to this dish is believed to be inspired by the famous Cuban-American singer and actress Celia Cruz, who would add it to her dishes to give them an extra zing.