Corn and White Bean Maque Choux
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, chopped
- 1 Roma tomato, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 (10-ounce) boxes frozen corn kernels, thawed
- 2 (15-ounce) cans great Northern beans, drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 stick butter, cut into small pieces
Preheat oven to 375 degrees F.
Pour olive oil into a large pot and place over medium heat. Add the onion, garlic, tomato, peppers, cumin, coriander and chili powder. Cook the vegetables, stirring often, until translucent and soft, about 15 minutes.
Add the corn and white beans to the pot and cook until heated through. Gently stir and season with salt and pepper. Add the butter and stir until melted. Serve immediately.
Recipe courtesy Dan Smith and Steve McDonagh
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Sandra Lee