This is an excellent way to use that delicious summer corn, those garden bell peppers, and that fresh cilantro from your herb garden (or just stop by the farmer’s market and you’ve got it!)

I like to prepare double the creamed corn for a side dish one night, double the black beans for a Mexican night, and use the leftovers for this dish on the third night!

Ingredients

2 cups of creamed corn*
2 cups of black beans, cooked (I use dried beans, soaked and cooked in the pressure cooker)*
1 small onion, chopped
1 tsp garlic
1 fresh bell pepper, chopped
fresh cilantro, to taste
hot sauce, to taste
1 tbls of butter

*you can also use 1 can of ingredient, drained well

Preparation

Saute onion and pepper in the butter until browned (about 3 minutes), then
add the remaining ingredients. Simmer for 20 minutes.  That’s it- enjoy!