Triple Corn Squares With Bean Sauce Recipes

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TRIPLE-CORN SQUARES WITH BEAN SAUCE



Triple-Corn Squares with Bean Sauce image

Calling all corn lovers, here's a new tasty recipe that's made easy with a mix!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 8

1 can (14.75 oz) cream-style corn
1 can (11 oz) vacuum-packed whole kernel corn, drained
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup butter or margarine, melted
2 eggs
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/3 cup Old El Paso™ salsa (any variety)
Chopped fresh cilantro, if desired

Steps:

  • Heat oven to 400°. Grease rectangular baking dish, 11x7x1 1/2 inches.
  • Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
  • Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
  • During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 62 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 7 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 940 mg

SOUTHWESTERN CORN AND BLACK BEAN SKILLET



Southwestern Corn and Black Bean Skillet image

A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 8

Number Of Ingredients 9

4 ears corn, shucked and kernels removed
1 small red bell pepper, diced
1 large jalapeno pepper, seeded and minced
¼ cup chopped red onion
1 tablespoon lime juice
2 teaspoons chili powder
1 pinch salt and freshly ground black pepper to taste
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped cilantro

Steps:

  • Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
  • Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g

TRIPLE-BEAN BAKE



Triple-Bean Bake image

Categories     Bean     Pork     Tomato     Side     Bake     Casserole/Gratin     Summer     Bon Appétit

Yield Makes 4 to 6 Servings

Number Of Ingredients 13

5 bacon slices
1 large onion, coarsely chopped
1 tablespoon dry mustard
1 1/2 teaspoons dried thyme
3/4 cup ketchup
1/2 cup apple cider vinegar
1/3 cup robust (dark) molasses
1/3 cup (or more) water
1 bay leaf, broken in half
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 15- to 16-ounce can black beans, rinsed, drained
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon hot pepper sauce (such as Tabasco)

Steps:

  • Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve. Add onion to drippings in pot and sauté until almost tender, about 5 minutes. Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper.
  • Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve.

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