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

Olive Oil
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.


Southern Lady's Vintage said...

Mmmmmmmm!! Sounds delicious!

Sweetwater Designs said...

ohh that looks so good..I may have to try this tonight ♥

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