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southwest succotash
This could almost be a corn relish, with a diced jalapeño, and some smoky cumin, but for argument's sake, we will call it a succotash. I use a fresh jalapeño pepper in this recipe. For those of you who do not know this already, a pepper's heat is mostly contained in the seeds and ribs. If you don not like your dishes too spicy, omit the seed and ribs; but if you enjoy traditional southwest cooking, with a little bit of heat, go ahead an add the entire pepper, seeds and all.

1 medium red bell pepper, cut into ¼ inch dice
1 jalapeño pepper, finely minced
3 ears of corn, kernels cut from cob
1- 16 ounce can black beans, drained and rinsed
2 tablespoons olive oil
2 teaspoons ground cumin
salt and pepper to taste

serves 6

In a large skillet, over high heat, add one tablespoon olive oil. When oil is hot, add the peppers, both the bell pepper and the jalapeño, season with salt, and sauté until soft, about 4 minutes. Once the peppers are softened, add the cumin and continue to sauté until cumin releases some of its fragrance, about 1 minute. Add the additional tablespoon of olive oil and the corn, and sauté until corn is softened. Toss in the drained black beans, and cook just until heated through. Be careful of stirring too much at this point, you do not want the black beans to completely fall apart. Taste for seasoning, and serve.

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Adrienne Handler is a freelance writer and food stylist from Berkeley, CA. Her food blog is Nosheteria.com.

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