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sufferin'
succotash by Adrienne Handler | 1 2 3 continued from page 2 southwest
succotash 1 medium red bell pepper, cut
into ¼ inch dice serves 6 In a large skillet, over high heat, add one tablespoon olive oil. When oil is hot, add the peppers, both the bell pepper and the jalapeño, season with salt, and sauté until soft, about 4 minutes. Once the peppers are softened, add the cumin and continue to sauté until cumin releases some of its fragrance, about 1 minute. Add the additional tablespoon of olive oil and the corn, and sauté until corn is softened. Toss in the drained black beans, and cook just until heated through. Be careful of stirring too much at this point, you do not want the black beans to completely fall apart. Taste for seasoning, and serve.
Adrienne Handler is a freelance writer and food stylist from Berkeley, CA. Her food blog is Nosheteria.com.
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