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!