Zestycornandbeans Recipes

ZESTY CORN AND BEANS

Zesty Corn and Beans image

When you're in the mood for Mexican food, reach for this recipe. The tomato, corn and bean mixture can also be refrigerated and eaten as a relish without the rice.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 can (14-1/2 ounces) Cajun or Mexican diced tomatoes, undrained
2 cups frozen corn
1 cup canned black beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
Hot cooked rice

Steps:

In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

CORN AND BEAN MEDLEY

Corn and Bean Medley image

Provided by Emeril Lagasse

Categories side-dish

Time 1h35m

Yield 2 quarts, about 8 servings

Number Of Ingredients 12

Ingredients

6 slices thick-cut bacon, diced
1 large red onion, chopped
2 teaspoons minced garlic
4 ears of corn, kernels and milk scraped from cobs (about 3 cups)
1 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 cups cooked pinto beans, drained (cooked until just tender)*
2 cups cooked navy or cannellini beans, drained (cooked until just tender)*
2 cups cooked black beans, drained (cooked until just tender)*
2 cups chicken stock or canned low-sodium chicken broth
1/3 cup thinly sliced green onions

Steps:

In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.

ZIPPY BEANS AND CORN

Zippy Beans and Corn image

Onion and hot pepper sauce spark up the flavor of this unique side dish that is shared by Marsha Ransom of South Haven, Michigan.

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 medium onion, cut into 1/4-inch wedges
1 tablespoon vegetable oil
1 can (16 ounces) baked beans
1 package (10 ounces) frozen corn
2 teaspoons vinegar
1/2 teaspoon hot pepper sauce

Steps:

In a saucepan, saute onion in oil until tender. Add beans and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Stir in vinegar and hot pepper sauce.

Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 477mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 9g fiber), Protein 9g protein.

ZESTY PORK AND BEANS

Zesty Pork and Beans image

Make and share this Zesty Pork and Beans recipe from Food.com.

Provided by Cindi M Bauer

Categories Pork

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

4 slices bacon
1 (16 ounce) can pork and beans, undrained
1/4 cup firmly packed brown sugar
2 tablespoons chopped onions
1/4 teaspoon garlic salt
1/4 cup catsup or 1/4 cup chili sauce

Steps:

In a skillet, fry the bacon until crisp; then drain on paper towels. (Reserve 2 tablespoons of the bacon drippings.).
In a 1-quart baking dish, combine the bacon drippings with the remaining ingredients.
Sprinkle crumbled bacon over the beans.
Bake uncovered in a 350 degree oven for 25 to 30 minutes, until the beans are bubbly and heated through.

ZESTY SOUTHERN PASTA AND BEAN SALAD

Zesty Southern Pasta and Bean Salad image

A colorful and simple little side dish that has been a big hit at potlucks and picnics. It is easy to prepare, healthy and delicious!

Provided by ARIA_MC

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups small seashell pasta
⅓ cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 ½ tablespoons ground cumin
½ tablespoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried red pepper flakes
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
Chill salad in refrigerator until ready to serve.

Nutrition Facts : Calories 267 calories, Carbohydrate 48.6 g, Fat 4.8 g, Fiber 8.2 g, Protein 10.9 g, SaturatedFat 0.8 g, Sodium 642.7 mg, Sugar 4.8 g

SPICY CORN AND BLACK BEANS

Spicy Corn and Black Beans image

Sometimes I want to serve something other than Mexican rice with Mexican food. This is what I usually turn to. I like the color contrast, especially when served with red enchiladas.

Provided by Ginny Sue

Categories Black Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon oil
1/2 cup chopped onion
1 (11 ounce) can corn
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped green chilies
1 teaspoon cumin
1/8 teaspoon crushed red pepper flakes (or more if you like it extra spicy)

Steps:

Heat oil in a large saucepan.
Add onion and cook until onion is softened.
Add remaining ingredients and cook until thoroughly heated, stirring frequently.

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