Heat the olive oil in a small saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
Drain the black beans, rinse, and drain again. Add the beans, 1/4 cup water, tomato puree, dried oregano, jalapeno, corn, salt, and pepper. Cover, and cook, stirring occasionally, 10 to 12 minutes.
Remove from the heat; transfer to a serving dish, and garnish with the parsley leaves. Serve immediately with the Spice-Rubbed Salmon (see recipe) placed on top.
Serves 4.
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