Black Bean and Corn Stew
- Servings : 4
- Course : Soup
- Recipe Type : Vegetarian
- Ingredient : Black Beans
Ingredients
- 4 t olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 t ground cumin
- 1 can (4.5 oz) chopped green chiles
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 3/4 t salt
- 1 package (10 oz) frozen corn
- 2 c water (or chicken stock)
- garnish: sour cream, cheddar cheese, red onion, flour tortillas
Instructions
- 1. In a large saucepan, heat oil over medium heat. 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 the chiles, beans, tomatoes and their juice, water, and 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 the frozen corn; simmer until heated through, about 5 minutes.
- 4. Garnish with sour cream, cheddar cheese, diced red onion and heated flour tortillas.
Instructions
- 1. In a large saucepan, heat oil over medium heat. 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 the chiles, beans, tomatoes and their juice, water, and 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 the frozen corn; simmer until heated through, about 5 minutes.
- 4. Garnish with sour cream, cheddar cheese, diced red onion and heated flour tortillas.
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One Response to Black Bean and Corn Stew
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Its very yummy .. Don’t forget to add cheddar and sour cream