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B&b Recipe

Name: Yats B&B Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups canned black beans; 1 cups frozen or fresh corn kernels; 1 tbs vegetable oil; 1 tbs unsalted butter; 1 tsp brown sugar; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 cups heavy cream; 0.25 cups sour cream; 1 tbs lime juice; 1 tsp adobo or chipotle in adobo (minced); 1 tsp honey; 0.5 tsp ground cumin; 1 clove garlic (minced); 0.25 tsp salt; 2 tbs fresh cilantro (chopped); 2 tbsp green onion (thinly sliced); 2 to taste lime wedges; 2 tbs crumbled cotija or feta

Inspired by Yats

Time30m

Serves4

BLACK BEANS AND CARMELIZED CORN IN A SPICY-SWEET CREAM SAUCE.

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Ingredients

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Black Beans & Corn

2 cups canned black beans

1 cups frozen or fresh corn kernels

1 tbs Tuscany sunflower oil

1 tbs Unsalted butter

1 tsp Brown sugar

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Spicy-Sweet Cream Sauce

1 cups Heavy cream

1/4 cups Sour cream

1 tbs ReaLime juice

1 tsp adobo or chipotle in adobo (minced)

1 tsp Honey

1/2 tsp Ground cumin

1 clove Garlic (minced)

1/4 tsp Celtic sea salt

Finishes & Garnish

2 tbs fresh cilantro (chopped)

2 tbsp green onion (thinly sliced)

2 to taste Lime wedges

2 tbs crumbled cotija or feta

Method

Black Beans & Corn

Prepare beans

Drain and rinse the canned black beans in a colander until the water runs clear. Shake off excess water and set aside.

Sear corn

Heat a large skillet over medium-high heat. Add 1 tbs vegetable oil and 1 tbs unsalted butter. Once butter is foaming and oil is shimmering, add the corn in a single layer. Let corn cook undisturbed for 2–3 minutes to develop color, then stir and continue to cook 2–3 more minutes until golden-brown and some kernels are lightly caramelized.

Caramelize with seasoning

Reduce heat to medium. Sprinkle 1 tsp brown sugar and 1/2 tsp smoked paprika over the corn; stir to coat. Cook 1 minute more until sugar dissolves and becomes slightly sticky. Add the drained black beans to the pan, season with 1/2 tsp salt and 1/4 tsp black pepper, and stir to combine. Cook 2–3 minutes until beans are heated through and beginning to take on the flavors of the corn.

Spicy-Sweet Cream Sauce

Make sauce

In a small bowl or measuring cup, whisk together 1 cup heavy cream, 1/4 cup sour cream, 1 tbs lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1 minced garlic clove, 1 tsp minced chipotle or adobo and 1/4 tsp salt until smooth and emulsified.

Warm and reduce

Pour the sauce into a small saucepan and warm over low-medium heat, stirring occasionally. Bring to a gentle simmer (do not boil) and cook for 3–4 minutes until slightly thickened and flavors have melded. Taste and adjust heat or sweetness: add more adobo for smokier heat or an extra 1/2 tsp honey to increase sweetness.

Combine with beans & corn

Pour about three-quarters of the warm sauce into the skillet with the beans and caramelized corn. Stir gently to coat everything. Cook together for 1–2 minutes so the sauce thickens slightly and clings to the kernels and beans. If mixture seems too dry, add remaining sauce a little at a time until you reach desired creaminess.

Finishes & Serve

Taste the combined dish and adjust seasoning with salt, lime juice, or a pinch of sugar as needed. Remove from heat.

Stir in 2 tbs chopped cilantro and 2 tbs sliced green onion, reserving a small amount for garnish.

Plate the B&B (black beans & caramelized corn in spicy-sweet cream). Sprinkle the crumbled cotija or feta over the top, garnish with remaining cilantro and green onion, and serve with lime wedges on the side for squeezing.

Serve warm as a side dish with grilled meats, tacos, or as a topping for rice, bowls, or tostadas. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently so the cream does not separate.