comer más frijoles. [cuban-style black bean & corn salsa]

I have a couple of people to thank, so I’ll make this quick. In need of a healthy and hearty side dish? Filler for a burrito? Topping for crostini? Dip for chips? Look no more my friends. I leave you in good hands with this recipe.

First, I want to mention the Fairy Hobmother from Appliances Online, who visits blogs and grants wishes. A while back, I left a comment on Angie‘s blog over at Angie’s Recipes, who had just been visited by the Fairy Hobmother. Unexpectedly, I received an e-mail from the Fairy who offered me an Amazon gift card, so I can treat myself to something nice.

Make a wish in your comment on this post and you too could get a visit. Good luck and thank you again, Fairy Hobmother!

Also, thank you to Patricia over at Belle on the Boulevard for passing the Versatile Blogger Award to me, and to Erin over at Dinners, Dishes and Desserts for passing the Butterfly Award to me. xx

Recipe:

1/4 cup olive oil

1 large sweet onion, finely chopped

1 large red bell pepper, chopped

1/2 – 1 pasilla chile, seeded, finely chopped

6-7 large garlic cloves, finely chopped

1 tbsp. dried oregano

2 (15-16 oz.) cans black beans, rinsed, drained

3/4 bag frozen sweet corn

3/4 cup homemade chicken broth

1 1/2 tbsp. cider vinegar

Directions:

Heat oil in large saucepan over medium heat. Add onion, bell pepper, chile, garlic and oregano and saute until vegetables being to soften, about 5-8 minutes. Add beans, corn, chicken broth and vinegar to pan and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes.

Season beans to taste with salt and pepper. Serve hot.

Recipe adapted from Epicurious.