Crispy beans with creamed corn + jalapeño salsa from Bold Beans: Beautiful, Brilliant and Exciting Recipes (page 108) by Amelia Christie-Miller

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Notes about this recipe

  • katmagdunn on February 27, 2026

    This was extremely good. Given it is three different components it was surprisingly straightforward, but I’d just finely chop the salsa or use the same immersion blender for salsa and creamed corn to minimise the dishes a bit more

  • Silverscreensuppers on January 28, 2026

    Loved this! The creamed corn was soooo good, ditto the jalapeño salsa. I wasn't mad on the crispy beans but I've tried various recipe for crisping up beans and chickpeas and I'm never that crazy about them. I think I prefer beans in their lovely creamy, uncrisped state. There was a huge amount of everything for 2 people (I personally cannot eat a whole 400g tin of kidney beans, crisped or not) but I'm not complaining as I'm going to have the second portion for lunch and will freeze the rest of the creamed corn for another day. Might throw any left over beans into a soup. This book ROCKS. Everything I've made from it has been ace x

  • RachLFinn on September 25, 2023

    This went down a storm with my family. The recipe was enough for 4 when served with a tortilla and a side salad. Would happily double up the salsa for using elsewhere, but would add more jalapeno next time for more spice. We used 6 fresh corn cobs which was provided more corn than required by the recipe, but it worked perfectly - the quantities seem very flexible. Give the red beans plenty of salt.

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