1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 15 1/2 ounce can black beans
1/2 cup water
2 tablespoons tomato paste
1 teaspoon dried oregano
1 jalapeno pepper, finely chopped
1 cup fresh corn kernels
Course salt and fresh ground black pepper
1 tablespoon coarsely chopped fresh flat-leaf parsley (for garnish)
Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and onion. Season with salt, pepper and oregano and cook, stirring occasionally, until translucent and very soft. About 10 minutes
Drain the black beans, rinse, and drain again. Add the beans, water, tomato paste, jalapeno, and corn. Cover and cook, stirring occasionally, 10 to 12 minutes.
Remove from heat and garnish with parsley.