Black-Bean-and-Corn Stew

Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.

  • Prep:
  • Total Time:
  • Servings: 4
Black-Bean-and-Corn Stew

Source: Everyday Food, May/June 2003

Ingredients

  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 can (4 1/2 ounces) chopped green chiles
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • Coarse salt
  • 1 package (10 ounces) frozen corn

Directions

  1. In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

  2. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

  3. In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

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