SharonT
Sous Chef
Black Beans Montenegro
4 oz. bacon
1 Serrano pepper, diced
1 small onion, chopped
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1/4 tsp. salt
1 (16 oz.) can black beans
2 cups corn (fresh, frozen or canned)
Cook bacon in microwave until crisp. Crumble into small pieces. Drizzle skillet with olive oil and add onion, pepper, cumin, oregano and salt and cook over medium-high heat, stirring often, about 5 minutes. Rinse beans under cold water until water runs clear; drain. Add beans to skillet along with corn and bacon. Cook until heated through, about 2 minutes. Serve warm or at room temperature. Makes 6 (1/2-cup) servings.
4 oz. bacon
1 Serrano pepper, diced
1 small onion, chopped
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1/4 tsp. salt
1 (16 oz.) can black beans
2 cups corn (fresh, frozen or canned)
Cook bacon in microwave until crisp. Crumble into small pieces. Drizzle skillet with olive oil and add onion, pepper, cumin, oregano and salt and cook over medium-high heat, stirring often, about 5 minutes. Rinse beans under cold water until water runs clear; drain. Add beans to skillet along with corn and bacon. Cook until heated through, about 2 minutes. Serve warm or at room temperature. Makes 6 (1/2-cup) servings.