Aside from lima beans, fava, and green peas, I've never seen other fresh legumes until a few days ago when I spotted black beans in the fresh produce section of the Korean grocery store. I had no idea how to cook fresh black beans. I simmered the beans in plenty of water for about an hour and they came out sweet, tender, and the beans taste way better than canned.
Black Beans and Corn Chili2 corn on the cob
1 tablespoon light olive oil
1 tablespoon chopped sweet onion
¼ teaspoon finely minced garlic
½ teaspoon ground cumin
½ teaspoon ground coriander seeds
½ teaspoon sweet paprika
¼ cup chopped sweet red bell pepper
1 jalapeño pepper, chopped
1 small peeled tomato, grated or finely minced
½ teaspoon dried oregano
1 teaspoon finely minced cilantro
1 teaspoon sea salt
1 teaspoon vegetable granules or half a vegetable bouillon
2 cups cooked black beans
- Roast corn in oven or cast iron pan. Remove kernels from cobs; set aside.
- Boil cobs in 2 cups water. Drain and discard cobs; reserve corn cob water.
- Heat oil in a small saucepan. Add onion and garlic and saute for 2 minutes until onion is soft. Add cumin and stir fry for 2 minutes. Add the rest of ingredients except corn kernels and black beans.
- Add ½ cup of reserved corn cob liquid. Let come to a boil, lower heat, and simmer for 5 minutes.
- Add corn kernels and simmer for 3 minutes. Add black beans and simmer just until beans are heated through. Serve with steamed rice.