Recipe - Black Beans And Corn

1 One half tablespoon Olive oil
1 lg Garlic clove; minced
1 small Onion; finely chopped
1 cn Black beans ; (15 One half oz)
2 tablespoon Tomato puree
1 teaspoon Dried oregano
1 small Seeded deveined jalapeno
pepper; finely chopped
1 cup Fresh corn kernels
Coarse salt
Freshlyground black pepper
1 tablespoon Coarselychopped parsley
leaves

Heat the olive oil in a small saucepan over mediumlow heat. Add the
garlic and onions, and cook, stirring occasionally, until translucent
and very soft, about 10 minutes.

Drain the black beans, rinse, and drain again. Add the beans, One fourth cup
water, tomato puree, dried oregano, jalapeno, corn, salt, and pepper.
Cover, and cook, stirring occasionally, 10 to 12 minutes.

Remove from the heat; transfer to a serving dish, and garnish with the
parsley leaves. Serve immediately with the SpiceRubbed Salmon (see
recipe) placed on top.

Serves 4.

Source: "Martha Stewart Living www.marthastewart.com" S(Formatted
for MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 97 Calories (kcal); 5g Total Fat; (46% calories from
fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food
Exchanges: One half Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Recipe by: Recipe from Gary Cobb

Converted by MM_Buster v2.0n.