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Black Beans and Corn

Canned green chiles can be found in the international- or Mexican-food sections of most supermarkets.

  • Servings: 4
Black Beans and Corn

Source: Martha Stewart Living, September 1997


  • 1 1/2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1 small onion, finely chopped
  • 1 can (15 1/2 ounces) black beans
  • 2 tablespoons tomato puree
  • 1 teaspoon dried oregano
  • 1/4 cup canned green chiles, cut into 1/4-inch dice
  • 1 cup fresh corn kernels
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon coarsely chopped parsley leaves, for garnish


  1. Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.

  2. Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

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