Here’s how my day went yesterday. I left home at 7 a.m. with my son, and we went to pick up the boys who carpool to school with us. I dropped off two boys at the middle school and one boy at the high school, and then I went to work. During my lunch break, I ran errands. First, I went to the bank to deposit some money in my college student’s account. Then, I went to the thrift store to buy a Hawaiian shirt and to a party store to buy a lei — items for my daughter to wear to a pep rally. I texted my daughter a picture of the shirt and lei (she liked them! Yay!), and then I headed back to work. After work, I went to the high school gym to watch my daughter play volleyball. And then I walked across campus to the football field to watch a football game. My son plays tuba in the marching band. By the time we got home, it was 8:30 p.m. and we were all tired and hungry.
Does this sound familiar to you? If you’re a working parent, I am certain that it does. But even if you aren’t, I’m sure there are times when you want something hot and tasty to eat and you don’t want to put much time and energy into fixing it. It’s on nights like those that it’s good to have a recipe like this one.
This recipe features black beans, which are prized for their high protein and fiber content. Research shows that black beans support digestive tract health. They are particularly beneficial to the colon. In fact, it’s believed that black beans lower the risk of colon cancer.
Black bean and corn chili
- 1 16-ounce jar salsa verde
- 2 15-ounce cans black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 cup water
- Juice from 1 lime (optional)
- Sea salt, to taste
- Pepper, to taste
- In a large saucepan, combine salsa verde, black beans, corn, water and lime juice.
- Bring the mixture to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove from heat, season with sea salt and pepper to taste, and serve hot.
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