A delightful dish combining the sweetness of peaches with the heartiness of black beans and roasted vegetables.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking for the vegetables.
Shuck the corn and place each ear on a piece of aluminum foil. Season with salt and pepper, and add a small pat of butter. Wrap tightly and place on a baking sheet.
Wrapping the corn in foil helps retain moisture and flavor.
Roast the corn in the oven for 30 minutes. Meanwhile, cut the red pepper into quarters and place them on a baking sheet. Roast alongside the corn for the last 10 minutes.
Roasting the red pepper enhances its sweetness.
In a medium saucepan, combine the black beans, minced garlic, and apple cider vinegar. Heat over low heat, stirring occasionally.
Stirring prevents the beans from sticking to the pan.
Once the corn and red pepper are roasted, let them cool slightly. Cut the kernels off the cob and dice the red pepper.
Use a sharp knife for easier cutting.
Add the corn kernels and diced red pepper to the bean mixture. Stir well and let simmer for another 10 minutes.
Simmering allows the flavors to meld together.
Dice the peaches and gently fold them into the mixture just before serving.
Adding the peaches at the end preserves their fresh flavor.
Serve the medley warm, garnished with fresh herbs if desired. Enjoy!
Serve with a side of rice or warm tortillas for a complete meal.
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