Black Beans and Corn

by jerseyjan May 10, 2001

Serves 4

1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 (15.5 ounce) can black beans
2 tablespoons tomato purée
1 teaspoon dried oregano
1 small jalapeño pepper, seeded,
    deveined, and finely chopped
1 cup fresh corn kernels
Coarse salt and freshly ground black pepper
1 tablespoon coarsely chopped parsley leaves, for garnish

Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and onion, 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 purée, dried oregano, jalapeño, corn, salt, and pepper. Cover, and cook, stirring occasionally, 10 to 12 minutes.