Hands down this has become one of our favorite side dishes and it goes with everything! Quick, easy, fresh and just as good re-heated or at room temp as it is hot out of the skillet. And by skillet, I mean cast iron skillet of course. If you don’t have one, get it on your Christmas list, stat!
Tiffany Baird
Yields 6
Nothing better than a great side dish that is ready in 30 minutes flat. Pair it up with any protein, and it's also great at room temp for your next pot luck!
10 minPrep Time
20 minCook Time
30 minTotal Time
Ingredients
- 1 small or 1/2 of a large white onion, diced
- 2 bell peppers, any color, diced
- 2-3 ears of fresh sweet corn cut off the cob (you can totally use 1 can or 1 cup of frozen kernels if fresh isn't available)
- 1 can of unsalted black beans
- 4-5 dabs of soft goat cheese (super technical measurement)
- 1 TBS unsalted butter
- 1 TBS EVOO
- Your fav hot sauce
Instructions
- Dice up your onion and bell peppers
- Cut off the kernels from your corn, if using ears
- Drain off the liquid from the beans and rinse
- Heat your cast iron skillet on med-high heat for a couple of minutes
- Add the butter and EVOO, spread around skillet
- Add onion and sweat them out for 3-4 minutes
- Add bell peppers and sauté for about 5 minutes, depending on how soft you like your peppers
- Add the corn and beans, heat through
- Be sure to add a little salt and pepper along the way
- Turn the heat to low, and simmer for about 5 minutes, taste and if you're up for it, add a few dashes of hot sauce
- Right before serving, break off a few pieces of goat cheese and dollop on top and wait for the magic to happen 🙂
- You're ready to rock! Serve it up and enjoy!