US VegWeek 2013 Recipe: Black Bean and Corn Stew

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.

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1 Response to US VegWeek 2013 Recipe: Black Bean and Corn Stew

  1. Pingback: US VegWeek 2013 Recipe: The Best Cornbread Ever (to eat with the Black Bean Stew) | Salmon and Souvlaki

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