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Black-Bean-and-Corn Stew

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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

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.

Reviews Add a comment

  • BlooperSquid
    30 JUL, 2013
    It tastes good but it's an awful lot of work for what's essentially salsa with beans and corn.
    Reply
  • acgardea
    27 MAY, 2011
    This is a really good veggie meal. It's a lot like a meatless version of taco soup. Of course you could always add some ground turkey or chicken which would be delicious, but I found this very hearty. Served with some brown rice. I will make this one again.
    Reply
  • MS12157780
    5 NOV, 2010
    I like to add garbanzo beans as well and sometimes left over roast beef shredded.
    Reply
  • mommylicious
    12 SEP, 2010
    We have made this recipe for a few years now and it's often requested by friends. I always serve it with either cheese quesadillas or cornbread and sometimes put beef stew meat in and it's like a chili. We use it for a bean dip for tortilla chips and the kids even eat it. It's a family staple, especially in the cold months. Makes a nice warm comfort food...yum!
    Reply
  • Glitteratii
    28 MAR, 2009
    also - add a bunch or cup or so of chopped fresh (or maybe a tbsp or 2 dried) Cilantro (coriander) or epazote if you can find it - which will reduce or even eliminate the gas some get from eating beans! plus gives it a nice fresh citrus-y flavor
    Reply
  • Glitteratii
    28 MAR, 2009
    I decided to add my own Mexican spices like dried/ground ancho chili and mexican oregano (since we are in Texas I have these on hand) - also added browned ground beef cooked with onion/garlic/and the same Mexican spices - then skipped step #3 - was delicious! Also, you can serve this with some type of rice for a very hungry family! I used brown - but could use white (arroz blanco) or Spanish - or maybe fideos? and/or cornbread - the extra starches help stretch the meal, therefore the budget!
    Reply
  • adeOla
    13 MAR, 2009
    i was not a fan of this recipe-- it lacked flavor and authenticity, perhaps just a little too simple...
    Reply
  • martinbach78
    11 JAN, 2009
    I tried this and it was excellent although not that kid friendly with the cumin smell.
    Reply
  • harjkat
    30 DEC, 2008
    I reduced the water to 1.5 cups and simmered for longer. DELICIOUS for lunch the next day!
    Reply
  • alexnina
    23 DEC, 2008
    I would definitely reduce the amount of water added. Much too watery as is. Otherwise delicious.
    Reply