June 13, 2011
The February 2011 issue of Cuisine at Home featured a recipe that looked pretty good, for a Black Bean Saute. I liked the basic idea of the recipe printed there, but thought it would benefit from a few changes. My version of the recipe is presented below.
The dish is pretty straight-forward: fry up some onion and jalapenos, then add seasonings, black beans and corn, stir it all together until heated through, and you've got a nice, Mexican-style vegetarian side dish.
This dish marks the first time I've used one of the spices that is featured in this dish: Epazote. Having used it and having liked the results, I think this one will make a nice addition to our collection of seasonings.
This dish is a winner: Fast and easy dish to put together, and really tasty. I served it along with Gambas al Ajillo, and it went quite nicely with that spicy shrimp dish. Juli liked it quite a lot. I cook Mexican dishes on a semi-regular basis, and since it's nice to have some Mexican side dishes to fall back on besides such standards as Spanish (or Mexican) rice and refried beans, I think this is a dish I'll be making again in the future.
Jalapeno Black Beans and Corn
yield = 2 servings
1 tablespoon canola oil
1 small yellow onion, diced
1 jalapeno, seeded and minced
1/2 teaspoon ground cumin
1 bay leaf
1 1/2 teaspoons minced garlic
1/2 teaspoon epazote
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn kernels
1/4 cup chopped scallions
2 teaspoons fresh lime juice
freshly-ground black pepper and table salt to taste
Heat the oil in a small skillet or saucepan over medium-high heat. When the oil is shimmering, add onion, cumin and bay leaf. Cook, stirring often, until the onion softens (about 5 minutes).
Add garlic and epazote and cook until fragrant (about 45 seconds). Stir in black beans, corn and scallions and cook to heat through. Discard bay leaf. Stir in lime juice and season to taste with pepper and salt. Serve.