I love to cook. I love to bake. I'm basically a 50s housewife, without the husband or the house. I love trying new things, and thankfully, Mike will pretty much eat anything I put in front of him (as long as there's no blue cheese) so I always have a willing guinea pig.
Yesterday I was reading an article about Superfoods on Livestrong, and decided to try combining a few into a side dish for the pork tenderloin I had marinating. It's basically a succotash with no cream, I guess, but that doesn't sound as yummy as this dish ended up being.
It's super healthy, quick, easy, and cheap to make. I know we're all interested in those things, so I thought I'd share it with you all in case one of you wanted to try it. It will make enough for 4 generous servings, and it tasted great with the pork. I think it would be really good with fish or chicken as well. I had some of the leftovers today for lunch and I think it was even better the 2nd time around.
2 ears of fresh corn, de-cobbed
1 can of beans, drained (I used butter beans, but kidney or black beans would all work well- And if you use black beans I'd throw in a little chile powder too)
1 jalapeno, diced into tiny pieces (We like spicy so I used the whole thing but you could easily just use half)
1 red bell pepper, chopped
1 shallot, chopped (1/2 an onion would work just as well)
2 tablespoons of extra virgin olive oil
I was kind of winging it, but I'd say it cooked for a total of about 15 minutes
Heat the oil in a skillet over medium until it's just starting to go soft.
Add the bell peppers, and continue cooking for a few minutes (I like my peppers crisp, so I didn't cook for long, but if you like them soft, keep cooking for awhile), then add jalapeno.
Add the drained beans and heat until warm.
Add the corn for a minute (you don't want to cook the corn, just heat it up)
Salt and pepper to taste.
Wednesday, July 14, 2010 | | 3 Comments