Ingredients
Vegetables and Aromatics
- 1 tablespoon neutral oil
- ½ small onion, small diced
- ½ jalapeno, seeds and membranes removed, small diced (or ⅓ poblano pepper)
- 1 clove garlic, minced
- 1 small bay leaf
Spices and Seasonings
- Pinch salt
- ¼ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon sweet paprika
- ⅛ teaspoon garlic powder
- Couple dashes black pepper
Beans and Corn
- 1 15.25 oz can yellow corn kernels, undrained
- 1 15 oz can black beans, drained and rinsed
Final Touch
- 1 tablespoon pure lime juice
Instructions
- Heat Oil and Sauté Aromatics: In a medium pot, warm the neutral oil over medium heat until it is very warm. Add the diced onion, jalapeno, and a pinch of salt. Cook while stirring occasionally until the onions and peppers become very soft, about 5 to 7 minutes. If they start to brown too quickly, reduce the heat to medium-low.
- Add Spices and Garlic: Add the minced garlic, bay leaf, ¼ teaspoon salt, chili powder, ground cumin, sweet paprika, garlic powder, and black pepper. Stir and cook for about 30 seconds until the spices become fragrant.
- Add Corn and Beans and Simmer: Pour in the undrained can of yellow corn kernels and the drained and rinsed black beans. Cover the pot, bring to a low simmer, and cook for 10 minutes to allow flavors to meld.
- Finish with Lime: Remove the lid, stir in the lime juice, and then take out the bay leaf. Serve the dish warm as a flavorful side.
Notes
- You can replace the jalapeno with ⅓ poblano pepper; both options work well for this recipe.
- Adjust the spice level by including some jalapeno seeds if you prefer more heat.
- This dish can be served as a side or mixed into grains or salads for a heartier meal.
- For extra depth, adding fresh cilantro at the end can brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
