Hot and Spicy Corn and Beans - A Firey Topping for Rice

Fiery Corn and Beans

This is definitely a spicy dish!! As such it is not going to please everyone’s palate. If hot foods are not to your taste (or are contraindicated for some reason) feel free to use the variation at the bottom of the recipe.

That being said, this is really very tasty and satisfying. I am big fan of varied texture and color in the dishes I prepare. This fits the bill nicely on both counts. I like to add half white beans and half black beans for a particularly pretty plating.

Ingredients:

3 Tablespoons oil
2 medium onions, chopped
3 cloves garlic, minced
2 11 oz cans of corn (not cream style), drained
2 15 oz cans of beans, drained and rinsed well
1/2 7 oz can chipotle peppers in adobo sauce
3 14 oz cans diced tomatoes
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried cilantro
1 tsp dried parsley

12 oz cheese, grated

If you’re feeling daring try adding a whole can of the chipotle peppers.

Directions:

Saute onions in oil until soft, then add garlic and cook for a minute or two longer, taking care not to allow the garlic to burn.

Remove peppers from can, and chop finely. Add these to the onions and garlic, along with some of the adobo sauce. Mix well.

Add corn and beans and stir, making sure to evenly distribute the onion-pepper mixture. Then add the diced tomatoes, mixing well after adding each can.

Add all seasonings, stir, and allow to simmer for about an hour to allow the flavors to mingle.

Remove from heat. Add half the grated cheese and mix well to distribute evenly.

Serving:

Serve this on a bed of rice and top each serving with a sprinkle of the reserved 6 oz of grated cheese as well as a dollop of sour cream if desired.

Serve with a side of Cheesy Corn Pancakes for an extra filling meal.

This makes quite a bit and can easily feed my family of 5 (3 adults, a teen and a tween) twice. If you need to stretch it a little further, you can easily add another can or two of diced tomatoes.

Variations:

Feel free to replace up to half the corn with some frozen peas.

If you want the taste of peppers, but need to avoid the heat simply core and chop 1 or 2 sweet peppers and add to the pan when you add the onions.

Adapted from:

American Wholefoods Cuisine

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Image: Suat Eman / FreeDigitalPhotos.net