Hold onto your seats everyone. Things have changed a bit here at the Hayden house. Right about the same time we started thinking about our May trip to Uganda, we decided to give up meat until we left for the trip. We have adopted the Sunday exception that coincides with fasting during Lent, but for those of you who know my husband, you realize just how difficult it is to go 6 days of the week without three of his main food groups: chicken, bacon & pepperoni.
We like salads in this house, but becoming vegetarian for 3 months poses a great challenge to find a variety of delicious recipes. One of the big winners so far has been black beans & caramelized corn. We knew it would be delicious, since it’s essentially the B & B from Yats. I also found it was especially quick & easy, and cost less than $5 to make the whole dish!
This puts a great spin on the standard beans & rice that is a staple in Ugandan diet!
Black Beans and Caramelized Corn
2 tablespoons butter
1 can sweet corn
1 tablespoon brown sugar
1 can black beans, drained and rinsed
1/4 red pepper, diced
1/4 cup milk
1/4 teaspoon cayenne pepper, or more to taste
Salt & pepper to taste
A few splashes hot sauce of choice
Melt butter in a large pan over medium heat. Add corn and saute for about 10 minutes, stirring occasionally, until slightly caramelized and sweet-smelling. Add brown sugar and saute for about 2 more minutes, stirring constantly. Add black beans and red pepper and saute until warmed through, about 2 more minutes. Add milk, cayenne, salt and pepper, and hot sauce, and let simmer until sauce thickens, about 3 minutes. Serve immediately over rice with more hot sauce, and a big hunk of french bread on the side, buttered and sprinkled with cajun seasoning. Enjoy!
Yield: 2-3 servings