Careme

Ingredients

• Kroger® Black Beans

  1 1/2 cups cooked black beans, drained, from about 1/2 cup dry cooked ahead $2.79
• Private Selection® Petite Grape Snacking Tomatoes

  1 cup, halved $3.50
• Fresh Sweet Corn on the Cob-Each

  1 ear, kernels cut from cob $1.25
• Fresh Large Green Bell Pepper

  1/2 pepper, diced $1.50
• Jumbo Red Onions

  1/4 cup, finely diced $3.49
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Limes - Each

  1 lime, juiced $1.50
• Parsley

  2 tablespoons, chopped $1.89
• Olive oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Water or low-sodium broth

  1/2 cup

Instructions

1. Prep the vegetables: halve the grape tomatoes, cut the corn kernels from the cob, dice the bell pepper and red onion, mince the garlic, chop the parsley, and juice the lime.
2. Heat olive oil in a medium skillet or saucepan over medium heat; add the red onion, bell pepper, and corn and cook for 5–6 minutes, stirring occasionally, until the vegetables soften and the corn turns brighter yellow.
3. Stir in the garlic, cumin, smoked paprika, oregano, a pinch of salt, and black pepper; cook for 30 seconds until fragrant.
4. Add the cooked black beans and water or broth, then bring to a gentle simmer; cook uncovered for 12–15 minutes, stirring occasionally, until the beans are glossy and the liquid lightly thickens.
5. Fold in the halved grape tomatoes and simmer 3–4 minutes more, just until the tomatoes soften but still look fresh and juicy.
6. Turn off the heat and stir in the lime juice and most of the parsley; taste and adjust with more salt, pepper, or lime if needed.
7. Plate warm or room temperature in a shallow serving bowl, garnish with the remaining parsley, and serve alongside grilled chicken, fish, burgers, or corn at a 4th of July cookout.