| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove; minced |
| 1 |
sm |
Onion; finely chopped |
| 1 |
cn |
Black beans -; (15 1/2 oz) |
| 2 |
tb |
Tomato puree |
| 1 |
ts |
Dried oregano |
| 1 |
sm |
Seeded deveined jalapeno pepper; finely chopped |
| 1 |
c |
Fresh corn kernels |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 1 |
tb |
Coarsely-chopped parsley leaves |
INSTRUCTIONS
Heat the olive oil in a small saucepan over medium-low heat. Add the
garlic and onions, and cook, stirring occasionally, until translucent
and very soft, about 10 minutes.
Drain the black beans, rinse, and drain again. Add the beans, 1/4 cup
water, tomato puree, dried oregano, jalapeno, corn, salt, and pepper.
Cover, and cook, stirring occasionally, 10 to 12 minutes.
Remove from the heat; transfer to a serving dish, and garnish with the
parsley leaves. Serve immediately with the Spice-Rubbed Salmon (see
recipe) placed on top.
Serves 4.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 97 Calories (kcal); 5g Total Fat; (46% calories from
fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Recipe from Gary Cobb
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