Black Beans and Corn over Rice

Submitted by Tuck Burnette

"This is a nice, plain, easy side, for doing on Mexican night, or serving with Latin food. My roommate made it, I ate it, and asked him for the recipe. Also good just as a snack at room temperature. Don't be put off by the soy sauce in the recipe, it adds good flavor."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 15 ounces black beans, rinsed
• 15 ounces corn, drained
• 3 chipotle chiles in adobo, chopped
• adobo sauce (optional)
• broth or water
• cooked white rice
• soy sauce, to taste

directions

1. Put the beans, corn, peppers and some of the sauce into a 4 or 6 cup saucepan. Add broth or water to moisten, it doesn't need to cover.
2. Bring to the simmer, cover and steam gently, for ten or fifteen minutes, or until tender.
3. Serve, as a side dish, spooned over rice, with a few tablespoons of soy sauce dribbled over each serving.
4. Alternately, the rice and beans can be stirred together and served with soy sauce, or another way, to your liking, in a warm serving bowl.