This is one of our favorite vegetarian meals, particularly because it’s so fast and easy to make. I also love this recipes because aside from the onion and garlic, I can pull everything else out of my freezer, from what we have preserved the summer before or cooked ourselves. It makes our hard work feel justified! 🙂
Black Bean and Corn Stew
adapted from Martha Stewart Everyday Food from about 7-8 years ago
Serves 4 (and is very easily doubled)
(tastes great as leftovers too)
1 T olive oil (plus a little more if needed)
1 medium onion, diced
chopped jalapenos, to taste (about ½ C?) or you can use 1 small can of chopped green chiles, or add chili powder instead – if using canned, add with the beans and tomatoes
Preheat the oil. Add the onion and jalapenos and cook until soft, about 5-10 minutes.
4 garlic cloves, minced
2 tsp ground cumin
Add and cook, stirring often, until fragrant, about 2 minutes more.
2 C black beans, drained and rinsed (or 2 15-oz cans)
3 C diced tomatoes (or 2 14.5 oz cans) plus their juice
2 C water
¾ tsp salt
Add and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes (or for however long you have time to simmer it – less is fine).
1 C sweet corn (frozen is fine)
In a blender, purée 2 cups of the stew. Return the puree to the pan and add the corn. Simmer until heated through. Taste and add more salt if needed. Serve hot.
**Garnish with any or all: sour cream, cheddar cheese, diced red onion, hot sauce, chopped chives, and/or wedges of lime for squeezing. We like to eat this with our amazing corn bread.