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Recipe: Fried Corn and Black Beans

Just discovered this recipe, and with a little tweaking to fit our pantry and taste-buds, it's a keeper!

1 can chicken broth
1/2 cup dried onion dices
1/2 cup dried carrot dices
1/2 cup dried celery dices
1 tablespoon dried garlic granules
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 teaspoon Worcestershire sauce
1 can corn (we like white but yellow is cheaper)
1 can black beans, drained/rinsed
oil/salt/pepper to taste

In a large skillet, add chicken broth plus the onion, carrot, celery, and garlic; allow to rehydrate for 15-30 minutes. Add rest of ingredients and turn on heat to medium. Cook until almost all of the liquid is gone and everything is fried and tender. Be sure to stir to avoid sticking. Can be served on top of cooked rice or noodles.

p.s. when I serve something like this, picky eater boy, aka VHTS, always chooses something else, like peanut butter and banana gluten-free sandwich or cashew nuts with a pear. He doesn't like so many ingredients, especially touching. Would rather have plain corn, then separately a few beans. Go figure!

Copyright (c) 2009 VPLW

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