Sweet and Spicy Black Beans and Corn

The finished product (with some brown rice)

I can’t take credit for this recipe, but it is a homemade recipe that I have made numerous times (thanks Brad for creating this). This is a healthy side dish that would be great with stuff from the grill or even a side on Mexican Food night. The sweetness and spiciness can be adjusted to fit anyone’s palate. I love this recipe, because it’s so easy and so good.

Ingredients:

·      2 cans of Black Beans (one drained, the other not drained)

·      1 can of whole kernel Corn

·      Jalapeños to taste

·      Brown Sugar to taste

·      Black Pepper to taste

·      Chili powder (about 1/8 teaspoon)

Directions:

1. Add everything to a medium saucepan.

I halved the recipe and added the entire can of corn, it is better to follow the recipe's proportions.

2. Bring the mixture to a boil and stir occasionally to avoid burning.

The dish should have some sauce with it, and should be thick.

3. Heat thoroughly.  

The Black beans and corn served with brown rice and chicken topped with Peach BBQ sauce.

Notes:

*The corn could be made extra delicious by draining the canned corn and roasting it under the broiler.

Peach BBQ Sauce

Inspired by Paula Deen

The Peach BBQ sauce on top of chicken

I went to the restaurant Stillwater during the summer months and had Peach BBQ Grilled Salmon, it was so delicious that I had it twice during one weekend. I wanted to try to find a recipe that mimicked this, and then I came across a Paula Deen recipe (which means I had to try it since I love Paula recipes). I did make a couple changes, like using applesauce instead of oil, but overall kept it very similar. I was very happy with the results. The sauce is not super smoky, so maybe liquid smoke hickory sauce would be a good addition. One of my favorite things about the recipe is how much fruit is in it, which gives you some of the benefits of fruit, while enjoying a sauce.

Ingredients:

3/4 cup ketchup

3 tablespoons yellow mustard

1/2 cup applesauce

1/2 cup apple cider vinegar

Pinch garlic powder

3 tablespoons Worcestershire sauce

2 teaspoons paprika

1/4 cup lemon juice

1 teaspoon pepper

3 tablespoons brown sugar

3/4 cup water

1/2 cup Vidalia onions, finely chopped

2 cups canned peaches

Directions:

1.   Caramelize the Vidalia onions and set aside. 

Caramelizing the onions add a lot of flavor to the sauce.

2. Mix all of the ingredients, except the peaches in a saucepan and simmer for about 18-20 minutes, monitoring closely to make sure it doesn’t get too thick. 

Careful to not boil, only simmer

3. While simmering the rest of the ingredients, puree the peaches.

A blender works really well to puree.

4. Once simmering time is up add the peaches and stir the sauce together.

The peach puree into the sauce.

Notes:

* Fresh or canned peaches will work in the recipe, but canned is tremendously easier.

*Other fruits could be used as well, if you do not like peaches.

*You can serve on top of any meat or use as a dipping sauce, but chicken or fish would probably be best (this would be great brushed on top of grilled shrimp!)

Greta playing with her pig.

Peach BBQ sauce on Chicken with Brown Rice and Sweet and Spicy Black Beans and Corn