137 black beans corn recipes

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Easy slow cooker Southwestern chicken with corn, black beans, chunky salsa, and melted cheddar. Just 5 ingredients and minimal prep for a hands-off dinner.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Vegetarian black bean tart in a crispy olive oil cornmeal crust with cumin-spiced tofu filling and roasted garlic. A savory, rustic showstopper for dinner or brunch.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Chow down on this savory dish that is so easy to make, you can use your crockpot!

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Creamed lima beans and corn baked in a homemade white sauce with Parmesan cheese. A comforting vegetable casserole side dish that's bubbly in 30 minutes.

Southwestern impossible pie layered with black beans, corn, cheddar, and scallions in a self-forming Bisquick crust. No rolling pin needed. A quick crustless pie that makes its own bottom layer.

Turkey tortilla stew loaded with pinto beans, kidney beans, corn, and crushed tomatoes. A hearty, high-protein one-skillet Mexican-style stew topped with crunchy tortilla chips.

Classic creamy succotash made in the microwave with buttery lima beans, sweet corn, pimentos, and half-and-half. A quick, no-fuss American side dish ready in 25 minutes.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

A savory dish that is quick and easy to make, and will satisfy your hunger in no time at all.