Black and Green Bean Corn Hash

Black and Green Bean Corn Hash

Fresh green beans and sweet corn are two of the great early fall picks at southwestern Ontario markets, so naturally I decided to go Mexican when I found them in my basket. This simple recipe started off with a weekend breakfast in mind, but after getting up late and deciding to tinker around with the ingredients again, it became a tasty, colorful and nourishing dinner instead. Proof that the most enjoyable meals can be had by simply putting a pan together with some oil, vegetables and spices.

Black and Green Bean Corn Hash

Black and Green Bean Corn HashBlack and Green Bean Corn Hash
Recipe by
Cuisine: Mexican
Published on October 13, 2008

Simple, colorful and zesty Mexican-style black bean and green bean potato hash

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  • 1/4 cup dried black beans (3/4 cup cooked)
  • 3 tablespoons olive oil
  • 2 large potatoes, diced
  • 1 large onion, chopped
  • 2 green onions, green and white parts, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • 4 red cayenne peppers, or to taste, seeded and chopped
  • 2 cups green beans, cut into 1-inch pieces
  • cooked kernels from 1 corn cob (or 3/4 cup frozen kernels, defrosted)
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • sour cream for garnish
  • Rinse the black beans and soak for 8 hours or overnight covered with several inches of cold water. Drain and rinse, then transfer to a saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and lightly mash with a fork. Set aside.

  • Heat a large skillet or wok over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the potatoes, onion, white parts of the green onion, garlic, and oregano. Stir for a minute to coat the vegetables with oil, then cover the pan with a tight fitting lid. Cook for 10 minutes, stirring occasionally, or until the potatoes are softened and begin turning a golden brown.

  • Stir in the cayenne peppers, green beans, corn and chili powder. Sauté for 5 minutes or until the green beans are just tender. Mix in the black beans, green parts of the green onion and salt, and cook for another minute or two to let the black beans warm. Add fresh ground black pepper to taste, and remove from heat.

  • Serve hot or warm on plates, soft corn tortillas, or a bed of brown rice, with a dollop of sour cream and an extra dash of chili powder if desired.

Makes 4 to 6 servings

Black and Green Bean Corn Hash


indosungod said...

That is one delicious colorful salad to enjoy. Love the mingling of spices as well.

winedeb said...

Lisa this hash looks and sounds fantastic! So many spices and colors! This with a small salad and a nice chilled bottle of wine...would make my day!

Ivy said...

What a lovely, colourful dish mixed with all those flavours. Sounds great.

Peter M said...

I see we we both have beans on our minds today. Even this omnivore would dig into this.

Anonymous said...

I guess it's true, we can't deny that it's autumn--but at least a dish like this makes it seem so much better. Gorgeous.

Jacqueline Meldrum said...

This looks like a very satisfying meal Lisa and I love the photos! I am in the mood of green beans now, I haven't had them for ages.

Johanna GGG said...

lovely colourful meal that I am sure would be great for breakfast or dinner!

Priya Suresh said...

Amazing colourful dish with all those veggie flavours..mouthwatering..

Valerie Harrison (bellini) said...

I haven't had green beans in a while..time to get them off the shelf and into my kitchen:D

Anonymous said...

So when are you supposed to add the rest of the green onion? the non white part. am i missing something here?

Lisa Turner said...

Oops, sorry about that Leonardo. The green parts of the green onion go in at the end with the black beans and salt. I've fixed the recipe to indicate that.

Thanks for letting me know.

Sarita said...

This turned out fantastically -- thanks for the recipe! We ate it for pretty much every meal until it was gone. *grin*