Salsa Black Beans

Hunger is not a problem. It is an obscenity. How wonderful it is that nobody need wait a single moment before starting to improve the world.
~ Anne Frank

I tell my girls, when they balk at eating something, that only people with good fortune and full bellies have the luxury of not liking food.

It is easy to forget in the midst of our abundance that food is not a mere commodity.

The problem of global hunger is a huge one, but I believe that it is within our collective power to solve.

When we recognize that it is not the result of forces beyond our control, but the result of political action or inaction. Policies made or unmade.

Choices.

0 from 0 votes

Print

Salsa Black Beans

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

This is an easy recipe that is fast and frugal. Serve over rice or with cornbread, and with grated cheese and sour cream on the side.

Servings: 4 -6

Author: Ketchup With That

Ingredients

• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 cups cooked black beans or 1 can
• 2 cups prepared salsa
• 1/2 cup water
• 1 cup frozen corn kernels
• 1 teaspoon dried oregano

Instructions

1. Heat pan over medium heat and add olive oil.
2. Add onion and cook until soft. Add garlic and cook 1-2 minutes longer. Do not let the onion or garlic brown.
3. Add cumin and salt to pan and cook for 30 seconds or until cumin is fragrant.
4. Add beans, salsa, water, corn and oregano and bring to a simmer.
5. Simmer for 5 minutes.
6. Serve hot.

Recipe Notes

This recipe freezes beautifully. Double or triple the recipe and put the extra in the freezer for another meal.