Mexican Corn and Black Beans

This is cheating—this one is so easy, it doesn’t even deserve a spot in my cookbook, but it’s really good; so in it goes!

4 tbspns. olive oil 2 cups (or one 15 oz. can) cooked black beans
2 large yellow onion, chopped 2 cups (or one 15 oz. can) cooked corn kernels
2 cloves garlic, chopped seasoning to taste
2 bell peppers, chopped
2 jalapeño peppers, chopped

Sauté onion, garlic and peppers in oil in a medium sized Dutch oven until tender (about 10 minutes). Stir in black beans, corn, and seasoning (if using canned, drain liquid). Cover and cook 20 minutes, stirring occasionally.

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