Black Beans & Caramelized Corn Recipe
Black beans & caramelized corn that is finished with red bell peppers and a light cream reduction makes this vegetarian dish popular with both vegetarians and carnivores alike.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Caramelize the Corn
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the corn and cook, stirring occasionally, until it starts to caramelize, about 8-10 minutes. Remove from the skillet and set aside.
- 2
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes until the peppers soften.
- 3
Combine Ingredients
Add the canned black beans (drained and rinsed), caramelized corn, cumin powder, salt, and black pepper to the skillet. Stir to combine and heat through for about 5 minutes.
- 4
Prepare the Cream Reduction
In a separate small saucepan, bring the heavy cream to a gentle simmer over low heat. Allow it to reduce slightly, about 3-5 minutes, stirring occasionally.
- 5
Serve
To serve, place the black bean and corn mixture on a plate, drizzle with the cream reduction, and garnish with fresh cilantro.
