Did you know that you can make soup or stew in under an hour? Well, you can. You can make black bean stew with corn, chiles, tomatoes and more delicious spices in about thirty minutes (longer if you want to let the flavors bubble together for more time).
Stew is one of the easiest meals you can make, because all you do is throw everything in a pot or slow-cooker and you pretty much just leave it there.
I made this on a Sunday, my favorite time of the week to make a pot of something that I can pop on the stove and forget about.
Well, I didn’t forget about it, but it also didn’t require constant attention.
The problem with most stew is that it usually has to cook for a minimum of a few hours.
It, quite literally, stews. Sometimes though, and definitely in this instance, you can just open a few cans, chop an onion, season and fifteen minutes later … dinner.
Well, if you want to get technical, there are a lot of steps in this recipe.
One: Make stew.
Two: Change into sweatpants.
Three: Pour yourself a glass of wine and start sipping.
Four: Stir stew.
Five: Repeat Steps 3-4, as desired.
Six: Top stew with shredded sharp cheddar and a dollop of sour cream. Serve with warm tortillas.
And so on…
Do you think you’re up for that challenge?
- 4 teaspoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 can (4½ ounces) chopped green chiles
- 2 cans (15 ounces each) black beans, drained and rinsed
- 2 cans (14½ ounces each) diced tomatoes in juice
- Coarse salt
- 1 package (10 ounces) frozen corn
- 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.
- To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and ¾ teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
- 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 (and per step six, serve with plenty of shredded sharp cheddar and a dollop of sour cream. Serve with warm tortillas).