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Black Beans and Corn




  1. Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and onion, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
  2. Drain the black beans, rinse, and drain again. Add the beans, 1/4 cup water, tomato puree, dried oregano, jalapeno, corn, salt, and pepper. Cover, and cook, stirring occasionally, 10 to 12 minutes.
  3. Remove from heat; transfer to a serving dish, and garnish with parsley leaves.
  4. Serve immediately with the spice-rubbed salmon placed on top.

Serves 4.

Posted by jerseyjan at Recipe Goldmine May 10, 2001.


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