Very Vegan, VERY Delicious Black Beans & Corn
Created by rpgaymer on August 4, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 40m
- Recipe #13630
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
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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.
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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.
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Step 3: Just before serving, stir in the red wine vinegar. Eat over rice.
Nutritional Facts
- 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