JayCee’s Black Beans And Corn Recipe

Shannon came in from Pittsburgh for the weekend and, as usual, she asked me to prepare her favorite side dish:  black beans and corn.

The ingredient list is fairly short:  Onion, bell pepper, corn, black beans, mild Rotel, cumin, salt and pepper.  I am slightly particular about my brand of black bean, though:  I prefer the Trappey's black beans.  And for the corn, I always use the 'shoepeg' or 'white' corn.

In a saucepan big enough to hold all this stuff, saute 1/4 onion and 1/2 bell pepper in vegetable oil until the onions are soft.  Add 1 tablespoon cumin and 1/2 teaspoon salt and some black pepper.  (You can add more salt and pepper to taste later).  Over medium heat, stir in one can of shoepeg corn, drained.  Continue to stir until the all of the liquid is gone, and then cook for 5 minutes more, stirring constantly.  Be careful to not have the fire too high.  You want your corn to brown slightly.  Very slightly.  Don't let that corn brown too much, you hear me?

Then stir in a can of black beans and corn, and about 1/4 can of mild Rotel.  Stir until mixed thoroughly.  Once it starts bubbling good, reduce the heat to low and cover, allowing to simmer for at least an hour, stirring occasionally.  I allowed mine to cook for 2 hours the other night, and they were delicious!  The longer they cook, the better; just be careful to not cook so long that the beans become too pasty.  A little pasty is good!  (If the beans start to dry out before cook time is done, add some water or chicken stock).

Some people like to add pork to their recipe, either in the form of tasso or bacon.  The tasso can be added with the onions and peppers.  If you use bacon, cook it first, and then saute your vegetables in the bacon grease!! SINFULLY DELICIOUS!

Happy eating!