Mexican Black Beans

I've been trying to make faster dishes these days since I somehow still have not gotten everything back in order since returning from SE Asia! Plus, I didn't want to add lots of extra heat to the already sweltering apartment (and tiny kitchen). Although I used dried beans, you could further decrease the amount of time needed as well as the heat output if you used canned beans. But, using a pressure cooker can decrease both as well. Once you've got the beans done, the rest of this dish can be completed in less than 10 minutes! Just throw in all the remaining materials, stir around, cook for a bit, and you're good to go!

What are some of your favorite quick and easy sides?

Mexican Black Beans

by CJ Huang

Black beans, cooked in broth, with corn, peppers, garlic, and cilantro.

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1.5 cups		dried black beans, cooked
		2 cups		corn, kernels
		1 cup		bell pepper, diced
		1 teaspoon		garlic, powder
		1 handful		cilantro, chopped
				stock/water

Methods:

1. Combine all materials (except cilantro) and bring to a boil, then simmer until thickened, about 5 minutes.
2. Remove from heat and stir in cilantro.