Black and Kidney Beans with Corn and Pequin Chiles

Introduction

Black and kidney beans simmered with corn, garlic, onion, and dried pequin chiles make a brothy bean pot with enough heat to balance the starch and sweetness. Because it starts with canned beans and uses three cans of water for a quick boil, it works for a low-effort weeknight meal and reheats well for lunches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6

Ingredients

• 1 can (~2 cups) corn
• 1 can (~2 cups) kidney beans
• 1 can (~2 cups) black beans
• ½ onion, finely minced
• 4 cloves garlic, finely minced
• 6 dried pequin chiles, chopped
• Mustard seed, salt, and freshly-ground black pepper, to taste

Instructions

1. Mix ingredients in pot.
2. Add three cans of water.
3. Boil until done.

Variations

• Replace the kidney beans with pinto beans if you want a softer, creamier texture in the finished pot.
• Swap the corn for fire-roasted corn to add a smokier flavor without changing the structure of the dish.
• Use red onion instead of the ½ onion for a slightly sharper bite that stands out more in the broth.
• Reduce the dried pequin chiles from 6 to 3 if you want a milder pot that still keeps some heat.
• Add less of the three cans of water if you want a thicker, more spoonable bean mixture instead of a brothier one.

Tips for Success

• Finely mince the onion and garlic so they soften quickly during the short boil.
• Chop the dried pequin chiles evenly; larger pieces stay tougher and create uneven heat.
• Taste for salt only after the beans and corn have boiled together, since canned ingredients can vary a lot in sodium.
• The pot is done when the onion no longer tastes raw and the chiles have softened enough to flavor the broth.
• If you want a cleaner broth, drain and rinse the corn, kidney beans, and black beans before mixing them in the pot.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze in portioned freezer-safe containers for up to 2 months.

Reheat on the stovetop over medium-low heat until hot, adding a splash of water if the beans have thickened in the fridge. For single portions, microwave in a covered bowl in 1-minute bursts, stirring between each, until heated through.

FAQ

Do you need to drain the canned beans and corn?

You can use them either way. Draining and rinsing gives you a cleaner, lighter broth, while using the canning liquid makes the pot thicker and more bean-forward.

How spicy are pequin chiles in this recipe?

Pequin chiles are small but sharp and fairly hot. If you are sensitive to heat, start with fewer chiles and adjust the next time.

Yes, small dried hot chiles or a pinch of crushed red pepper will work. The flavor will change slightly, but you will still get the heat the recipe needs.

How do you know when it is done if the beans are already cooked?

You are not cooking the beans from raw, so you are boiling to soften the onion, garlic, and chiles and to bring the flavors together. Once the broth tastes seasoned and the vegetables no longer taste raw, it is ready.