Vegetarian Organic Black Bean and Corn Stew

I've been making this stew recipe for about two fall/winter seasons now. It is a very reliable recipe that is super yummy! It is low in fat, high in fiber, and is easily paired with rice, bread, potatoes, etc.

My only suggestion: don't make this for a date night because you will have some gas if both of you aren't used to a lot of fiber :)

Martha Stewart's Black Bean and Corn Stew Recipe:
4 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsps cumin
1 can (4.5 ounce) chopped green chiles
2 cans (15 ounce each) black beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes in their juice
2 cups water
coarse salt
1 10 ounce package frozen corn

1. In a large saucepan, heat oil over medium heat
2. Add chopped onion and a pinch of salt and cook until softened (about 6 minutes)
3. Add minced garlic and cumin; stir often; cook until fragrant (about 2 minutes)
4. In that saucepan, add the chiles, beans, tomatoes with their juice, 2 cups water, and 3/4 tsp salt.
5. Bring that to a boil; reduce heat to medium-low to simmer with the pan partially covered. Simmer until it is slightly thickened, about 20 minutes
6. In a blender or food processor, puree 2 cups of the stew.
7. Return the puree to the pan and stir.
8. Add the corn and simmer until it is all heated through.
9. Serve hot with toppings of your choice (avocados, cheese, sour cream, tortilla chips, chives, etc.)

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