More Great Recipes: Beans | High Protein | Tex-Mex | Vegetable

Fiesta Beans

User Avatar
Member since 2016

Serves 5 | Prep Time 15 | Cook Time 55 - 60


1 Tbsp. EVOO
3 Tbsp. Unsalted Butter
4 Green Onions, sliced and darker portions separated
1 Red Onion, diced
1 stalk Celery, sliced
1 Jalapeno, seeded and diced
2 cloves Garlic, chopped
540ml can Black Beans, drained and lightly rinsed
540ml can Pinto Beans
1 C Frozen Sweet Corn
¼ C Low Sodium Vegetable Stock
2 Tbsp. Worcestershire Sauce
2 Tbsp. Mexican Hot Sauce
1 Tbsp. Fresh Cilantro, chopped
½ Tbsp. Paprika
Sea Salt / Black Pepper

Sour Cream, Fresh Cilantro - Garnish

In a medium sized sauce pot, add the EVOO and a tbsp. of butter on medium heat. Once heated, add the light green onions, red onion, jalapeno, celery, and garlic. Season with sea salt and black pepper and cook about 10 minutes stirring occasionally.

Add the canned beans and continue cooking 2 or 3 minutes.

Reduce heat to medium low. Add the vegetable stock, paprika, hot sauce, Worcestershire sauce, and a good pinch of sea salt. Cover and simmer 20 minutes.

Stir in the corn, remaining 2 Tbsp.’s of butter, and add a pinch of sea salt. Cover and continue cooking 15 minutes.

Remove cover, stir in the cilantro and dark green onions, and simmer 5 minutes prior to service.

Fresh Cilantro & a dollop of sour cream to garnish.


Pairs Well With


This was my second recipe for my FIESTA WEEK at the blog. Smoky, spicy, and delicious!

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana