Black-Bean-and-Corn Stew

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Prep Time:
20 mins
Total Time:
45 mins
Servings:
4

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

Ingredients

  • 4 teaspoons olive oil

  • 1 medium onion, chopped

  • 4 garlic cloves, minced

  • 2 teaspoons ground cumin

  • 1 can (4 ½ ounces) chopped green chiles

  • 2 cans (15 ounces each) black beans, drained and rinsed

  • 2 cans (14 ½ 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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