Black Bean Stew on a Chilly Night
We had a wonderful quick soup for dinner last night. A friend from work discovered the recipe a few weeks ago and has been encouraging me to try it. I am glad we did, It was delicious, quick, inexpensive, and filling.
Black Bean Stew
1 Medium Onion, chopped
4 or 5 garlic cloves, chopped
2 tsp ground cumin
4.5 oz can chopped green chilies
3 cans black beans rinsed and drained
2 cans diced tomatoes (I love the Muir Glen no salt added)
1 cup veggie broth or water
3/4 tsp salt
10 oz frozen corn
Remove corn from the freezer so it can begin to thaw.
Cook the onions in some olive oil over medium heat for 5 or 6 minutes.
Add garlic and cumin, cook about 2 minutes.
Add beans, cans of tomatoes, chilies, salt, and water or broth.
Bring to a boil, then reduce heat and simmer, partially covered, 20 to 25 minutes
Remove 2 to 3 cups of the stew and puree with your blender, food processor, or immersion blender.
Add the puree back to the stew, and add corn.
Simmer about 5 more minutes.
Garnish with chopped green onions, sour cream, or cheese.
We had tortilla chips on the side, but my friend said it is fabulous with cornbread, too.