This original post was written over two years ago. We still eat these regularly and still love them. I think the creamed corn makes the a little sweeter and creamier. Today I am linking this recipe with all the creamed corn recipes over at Patchwork Times. If you missed it earlier, I have a quilt magazine giveaway and a fabric giveaway going on.
I have caught the pressure cooker bug. After reading about all the great things Judy over at Patchwork Times makes with her pressure cooker, I thought I would give it a try….and I love it. We’ve been eating amazing homemade bean recipes for weeks. Here’s my latest creation.
Here’s the recipe:
Cook a bag of black beans according to the directions in your pressure cooker. Mine were in for 5 minutes and I did a natural pressure release.
Then take the beans and add:
one small can of green chilies
1 can of tomato soup
1 can of creamed corn
1/2 c salsa
Heat them up and they are good to eat.
I have found that this makes a BIG batch. I take small leftover containers and freeze some. Then I pull them out of the freezer when we need them. It’s been making cooking SO easy.
I truly do love my pressure cooker and I love that Kayla has been offering so many more uses for it over at her blog. She’s working on 365 days of pressure cooker recipes.