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Black Bean & Corn Stew Recipe

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This recipe for Black Bean & Corn Stew, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Leith
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 t. olive oil
1 med. onion chopped
4 cloves garlic, minced
2 t. ground cumin
1 (4.5 oz.) can chopped green chilies
2 (15 oz.) cans black beans, drained & rinsed
2 (14.5 oz.) cans diced tomatoes, undrained
coarse salt
1 (10 oz.) pkg. frozen corn kernels
sour cream, shredded cheddar cheese & diced red onion for garnish

Directions:
Directions:
In large saucepan, heat oil over medium heat. Add onion & cook until softened, 5 - 6 minutes. Add garlic & cumin; cook, stirring often until fragrant, about 2 minutes. Add chilies, beans, tomatoes & their juice, 2 cups of water & 3/4 t salt. Bring to boil; reduce heat to medium low & simmer, partly covered until slightly thickened, about 20 minutes. In blender or food processor, puree 2 cups stew. Return puree to pan & add frozen corn. Simmer until heated through, about 5 minutes. Serve hot; garnish with sour cream, cheese and/or red onion.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a quick and easy Southwestern soup. Feel free to garnish with shredded cheddar cheese, a dollop of sour cream and/or a sprinkling of chopped red onions.

 

 

 

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