Fresno Chili Spiked Hominy and Black Beans

Fresno Chili Spiked Hominy and Black Beans is the result of my search to use a new ingredient in a recipe this week. Hominy is made of dried maize, also known as corn. Typically hominy is used in soups and stews, but during the summer months I am always looking for ways to keep things fresh by adding ingredients from the garden.   Choose a variety that has been simply processed with salt and lime.  For black beans try to use no salt added canned or save money by cooking dried black beans and freezing them in pre-portioned containers.

I used fresh Fresno Chilies from my garden but you can easily substitute the Fresno Chili with a Jalapeno. Feel free to add more or less chopped chili peppers to suit your own individual spice/heat preference.

29 oz   white hominy, canned
15 oz   black bean, canned, no added salt
2 cloves garlic, peeled and finely chopped
2 jalapenos,finely chopped
2 stalk  green onion, sliced
Juice of 2 limes, fresh squeezed
1/2 cup cilantro, chopped
kosher salt and pepper to taste

Equipment Needed
Mixing Bowl
Sharp Knife
Cutting Board

How to
Drain and Rinse hominy.  Drain and rinse black beans.  Combine all ingredients in a large bowl and stir until combined.  Serve warm or cold as a salad.

Serving suggestion
Use the hominy and beans to top salad greens, or as taco filling.  Make one day ahead.  This dish tastes great after the ingredients have a chance to marry.
Serves 4
Nutrient Analysis per Serving:
Calories: 245.5
Total Fat: 1.7
Saturated Fat: 0.2
Trans Fat:  0.0
Polyunsaturated Fat:  0.0
Monounsaturated Fat: 0.0
Cholesterol: 0.0
Sodium: 444.1
Carbs: 43.5
Fiber: 19.4
Sugars:  7.1
Protein: 13.0

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