Peasant Caviar (bean and corn side dish)
Honestly, we eat a lot of beans. And corn. I think most people who are gluten-free do. I have made 20 billion variations of dishes made with canned beans, from the mundane to the sublime. This falls on the “sublime” side, but maybe that’s because I’m currently obsessed with all things chipotle.
Tonight, my oldest son Ethan was swimming at a neighborhood friend’s house. Martin took Grant, Wesley, and Audrey to the park. I was home with “just” Fiala, and dinner to get ready. Easy peasy, right?
Well, the gas ran out on the grill, and Fiala was non-stop fussy — the kind where she’s trying to go to sleep, but fighting it. Those things translated into dinner becoming NOT what I had planned it to be, which led to multiple apologies from me, to my family, when they all came home to eat. But, when even my dear 7yo son Wesley said, “Mom, there’s nothing you need to apologize for,” well, at that point, I believed it, exhaled, and enjoyed the rest of dinner.
I just served this with broiled chicken breast (bone-in, skin-on). And Fritos. The Fritos part wasn’t my idea, but our 3yo, Audrey, asked for them, then Ethan said, “Yeah, we can scoop the bean stuff!” and we subsequently polished off a whole bag.
Anyways. The bean-and-corn dish, which I threw together so it could just simmer while I took care of Fiala, turned out to be a big hit. Anything that I can sneak a boatload of veggies into, and my kids gobble down? Well, that will definitely be served again in the not-too-distant future.
I did an ingredient search on http://www.allrecipes.com to see what this might be related to. The closest thing was vegetarian chile, which this really isn’t, because it’s not a soup or stew. It does have some pan juices, which it needs for simmering, but it’s a side dish, kind of your veggies and carbs all in one.
So, please! I’m up for suggestions on what to call this. (Thanks to Daja for the winning suggestion!)
makes 10-12 servings
Into a large saucepan, combine:
- 1 – 15 oz can black beans, drained
- 1 – 15 oz can red beans, undrained
- 2 1/2 cups frozen kernel corn
- 1 yellow bell pepper, chopped
- 1 – 14 oz can chipotle-seasoned diced tomatoes, undrained (or plain diced tomatoes, with 1 tsp chipotle seasoning)
- 1/2 medium onion, diced
- 2 tsp dried parsley
- 2 medium zucchini, quartered and sliced 1/4″ thick
Bring to a gentle boil, turn down to simmer for about 25 minutes, or until the zucchini and onions are tender, stirring occasionally. Serve as a side dish, with
- 1 avocado, sliced (for garnish)