Black Bean and Corn Stew
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  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 ¾ 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 (and per step six, serve with plenty of shredded sharp cheddar and a dollop of sour cream. Serve with warm tortillas).
Recipe by In Good Taste at http://ingoodtaste.kitchen/black-bean-corn-stew/