Wednesday, October 22, 2008

Black beans and corn

You know when you ask someone for a recipe and they say, I don't really follow a recipe, I add a little of this and a bit of that? This "recipe" is one of those. I've made it several times for a crowd because it always goes over well and I've received many requests for the recipe. This recipe is great for a crowd, you just keep doubling the amounts until you have the amount you need. This particular time, I made it for an 80th birthday party for 80 people.

Here's the recipe as best as I can put it down on paper:

2 cans black beans, rinsed
1 can corn, drained
1 onion, diced
1 jalapeño, diced
1-2 yellow, red or orange bell pepper
2 cloves garlic, minced
1-2 cups chicken broth (depending on how thick it gets)
1 TBS or so cumin
1 TBS or so chili powder
1 TBS or so chipotle chili powder
salt and pepper to taste

Cook the onion, jalapeño, pepper,garlic, and spices in a little olive oil until softened. Add the corn and beans and allow to cook for at least 30 minutes but it's really better when you can cook it on low for a few hours. Toss in a handful of chopped cilantro at the end. You can adjust the spices to taste, add more jalapeño if you want it spicier.

This is a picture from the Texas barbeque style dinner for 80 where I made these. It's not the greatest quality picture, but it's the best I could get since I was busy working in the kitchen. I grabbed a 12 year old who was at the party and asked himto shoot a picture of it for my blog since I'd been asked by several people for the recipe.



There was about 2 quarts left from this party and I put it in the freezer. I'm going to add more broth, rotel style tomatoes, and shredded chicken to make what I hope will be similar to taco soup.

1 comment:

Kevin said...

I like the black bean and corn combo with texmex flavours.