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.


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