Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Black Beans and Corn 3.1 (102) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 4 This is a quick and easy protein-packed side dish. Ingredients 1 ½ tablespoons olive oil 1 large clove garlic, minced 1 small onion, finely chopped 1 can (15 ½ ounces) black beans 2 tablespoons tomato puree 1 teaspoon dried oregano ¼ cup canned green chiles, cut into ¼-inch dice 1 cup fresh corn kernels Salt and freshly ground pepper to taste 1 tablespoon coarsely chopped parsley leaves, for garnish Directions Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes. Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately. Originally appeared: Martha Stewart Living, September 1997 Rate It PRINT