Ingredients
- 2 tablespoons oil (olive oil)
- 2 yellow onions, chopped
- 1 bell pepper, seeded & chopped
- 1 jalapeno pepper, seeded & finely chopped
- 8 garlic cloves, finely minced
- 2 cans (15 ounces each) black beans, UNdrained
- 1 can (10 ounce) corn, rinsed and drained
- 2 teaspoons cumin
- 1 teaspoon oregano, preferably Mexican
- 1 teaspoon sea salt
- 2 tablespoons red wine vinegar
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.