1 pound frozen sweet corn
1 cup dry black beans, soaked overnight (about 2 cups prepared)
1 large sweet onion, diced
2 tablespoons margarine (try Earth Balance)
1 cup veggie stock
2 teaspoons vegan cane sugar
2 tablespoons molasses
1 1/2 tablespoons cumin
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 teaspoons oregano
1) Soak black beans overnight in enough water to cover them. Rinse and cook until tender.
2) Once the black beans are ready, saute the onion in margarine for 5 to 10 minutes. Add all other ingredients, adjusting the amount of stock to personal preferences. Cook hard for a few minutes and then let simmer for 15 to 20 minutes or until desired doneness.
Goes great with corn bread or as a dip with tortilla chips.
Source of recipe: With the pantry and freezer looking rather bare, I threw together what I had, and this was the result. Enjoy!