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Black Bean & Corn Stew Recipe

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This recipe for Black Bean & Corn Stew is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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