RECIPE: Corn and Black Bean Relish

Recipe from Hot Shot Bakery in St. Augustine

In November, Sherry Stoppelbien's St. Augustine restaurant Hot Shot Bakery was featured in Woman's World Magazine. It featured her recipe for "corn and black bean relish".

CORN & BLACK BEAN RELISH
 
10 oz. white corn, fresh or frozen & thawed
1/3 cup water
½ cup white vinegar
1/3 cup sugar
¼ tsp. dill
1 can black beans, rinsed
1 datil pepper, chopped
1 Tbs. chopped onion
1 tsp. turmeric
½ tsp. dry mustard
 
In small pan, simmer corn for 10 minutes; drain, set aside. Combine water, vinegar, sugar and dill in small pan; simmer until sugar dissolves. Mix all ingredients together and refrigerate covered.

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