Thursday, May 20, 2010

Easy Mayan Black Beans

This is one of those simple, 5 ingredient recipes that is so easy to put together, yet it has a delicious, hearty flavor. This will serve 2 people when used as a topping for baked potatoes or rolled up in a tortilla. It is also wonderful served over sliced, baked polenta and topped with some mango salsa.

Servings: 2

1 15 ounce can black beans, drained and rinsed
1 cup fresh salsa: mild, medium, or hot
½ cup green onions, chopped
¾ cup frozen corn kernels
¼ cup chopped fresh cilantro (optional)

Place all the ingredients except the cilantro in a saucepan and bring to a gentle boil.

Reduce heat, cover and cook for about 12 minutes, stirring occasionally. Stir in the cilantro, if desired, let rest for 1 minute and serve.

Hint: To serve over baked polenta, buy a tube of precooked polenta in the supermarket or natural food store. Be sure to check the ingredients carefully-no diary products or oils added. Slice into ½ inch thick slices and bake at 375 degrees for 15 minutes. This may also be grilled on a non-stick griddle. These beans also make a wonderful topping for brown rice, or for a simple recipe variation, add about ¾ cup of cooked brown rice to the
bean mixture about 5 minutes before the end of the cooking time. This recipe adapts well to precooking: double the recipe, cook ahead of time, refrigerate half for use within the next 2 days, freezing the remainder for later use.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.