Mexican Corn and Black Beans

This can be served as a side, with chips or over brown rice as a main dish.

1/2 cup vegetable broth
2 large yellow onion, chopped​
2 cloves garlic, chopped​
2 bell peppers, chopped​
4 jalapeño peppers, chopped and divided
2 cups (or one 15 oz. can) corn kernels, either canned, frozen or fresh (which is best)
2 cups (or one 15 oz. can) cooked black beans, rinsed
seasoning to taste

2 fresh tomatoes, chopped

Sauté onion, garlic, bell peppers and 2 of the jalapeno peppers in broth in a medium sized Dutch oven until tender (about 10 minutes). Add the black beans, corn, and seasoning (if using canned, drain liquid and rinse thoroughly). Cover and cook 20 minutes, stirring occasionally.

For main dish, serve over brown rice and top with chopped tomato and the rest of the jalapenos.

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