Martha Stewart Black Beans and Corn

Martha Stewart black beans and corn is a warm, savory side dish with canned black beans, fresh corn kernels and green chiles that comes together in 30 minutes. It's an easy summer side dish for weeknight dinners, cookouts or potlucks, and it's built on pantry staples you likely have.

Cook the garlic and onion over medium-low heat for the full 10 minutes, until they turn soft and translucent. If you rush them on high heat, they brown and turn bitter instead of melting into the beans.

Martha stirs a quarter cup of the bean liquid back into the pot instead of draining it all away. That starchy liquid thickens with the tomato puree into a light sauce that coats every kernel without any cream or flour.

Martha Stewart Black Beans and Corn

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Course: Side DishCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

22

minutes

Calories

190

kcal

Soft black beans and sweet corn simmer in a lightly thickened tomato and oregano sauce with mild green chiles. Once it's done, the beans stay tender while the corn keeps a little snap.

Ingredients

• 1 1/2 tablespoons olive oil
  

• 1 large clove garlic, minced
  

• 1 small onion, finely chopped
  

• 1 can (15 ½ ounces) black beans
  

• 2 tablespoons tomato puree
  

• 1 teaspoon dried oregano
  

• 1/4 cup canned green chiles, cut into ¼-inch dice
  

• 1 cup fresh corn kernels
  

• Salt and freshly ground pepper to taste
  

• 1 tablespoon coarsely chopped parsley leaves, for garnish
  

Directions

• Soften the aromatics: Heat 1 1/2 tablespoons olive oil in a medium saucepan over medium-low heat, then add 1 minced garlic clove and 1 finely chopped small onion. Cook, stirring now and then, for about 10 minutes until they turn translucent and very soft.
• Drain the beans: Drain the 15 1/2 ounce can of black beans over a bowl or measuring cup. Hold back 1/4 cup of the liquid, since it becomes the sauce later.
• Simmer everything together: Add the beans, the reserved 1/4 cup bean liquid and 2 tablespoons tomato puree to the pan. Stir in 1 teaspoon dried oregano, 1/4 cup diced green chiles and 1 cup fresh corn kernels, then season with salt and freshly ground pepper. Cover the pan and raise the heat to medium.
• Cook until tender: Cook for 10 to 12 minutes, stirring occasionally, so the flavors blend and the corn turns tender. Once the liquid has thickened slightly, take the pan off the heat.
• Garnish and serve: Transfer the beans and corn to a serving dish. Sprinkle 1 tablespoon coarsely chopped parsley leaves on top and serve right away.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen or canned corn instead of fresh?

Yes, 1 cup of thawed frozen corn works almost the same as fresh. Canned corn also works if you drain it well, but add it for the last 5 minutes so it doesn't turn mushy.

How long do black beans and corn keep in the fridge?

Store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water, since the sauce thickens as it sits.

Can I make this ahead of time?

Yes, it reheats well, so you can cook it a day ahead and warm it just before serving. Wait to add the parsley until the end, so it stays bright green.

What can I use instead of canned green chiles?

Diced fresh jalapeno gives you more heat, while a diced mild poblano keeps it gentle. Use about 2 tablespoons of either, since fresh peppers are stronger than the canned kind.

What's the most common mistake with this recipe?

Draining the beans completely is the usual slip, because the bean liquid is what makes the sauce. Keep that 1/4 cup, or the dish will turn out dry.