Black Bean and Corn Stew
Garnish with sour cream, cheddar cheese, or red onion and serve with heated flour tortillas. The spicier the better! Otherwise, it can be a little bland.
Has Kim tried this? Yes
4 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp ground cumin
1 can (4.5 oz) chopped green chiles
2 cans (15 oz) black beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes
1 10 oz pkg frozen corn
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.
To the pan, add the chiles, beans, tomatoes, and their juice, 2 c water, and 3/4 tsp salt. Bring mixture to a boil; reduce heat to medium-low and simmer partially covered, until slightly thickened, about 20 minutes.
In a food processor, puree 2 c of the stew. Return the puree to the pan, and add the frozen corn; simmer until heated through, about 5 minutes. Serve hot.