This is a quick and very delicious dinner. I came up with the recipe after reading and combining several different recipes for "black beans and rice." I personally leave out the rice so it's low-carb. But it's a light, delicious and healthy supper that takes less than 30 minutes from first chop to first bite!
1 large onion, chopped
1 green pepper, chopped
1 cup corn (frozen or canned)
3 cups red, black or pinto beans
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
couple of dashes hot sauce (optional)
1 bunch cilantro, chopped
2 avocados, chopped
salsa (optional)
sour cream (optional)
In Dutch oven or large cast iron skillet, combine everything except the cilantro, avocado, salsa and sour cream. Cook on medium heat for 10 minutes. You're basically just warming everything. The onions and peppers will have a bit of a crunch to them still; this adds to to the light, fresh taste of the overall dish. (If you want the onions and peppers to be softer, cook them for 5 minutes on their own before adding in everything else.) Serve in bowls with a little cilantro and avocado on top. Add salsa and sour cream if you'd like. Makes 6 servings.
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