Now that Dancing With The Stars has started I'm going to be looking for fast and easy Monday & Tuesday night meals. So last night I pulled out an old standby that we hadn't had in quite a while. This stew is hearty and filling without being heavy and without meat. It's also incredibly easy as the only thing I have to chop is an onion. I guess you could mince the garlic too, but I either use the jarred variety or my lovely garlic press. I think I've addressed my laziness already, so no need for excuses. Anyway, I'll be pulling this recipe out time and again as the cold winter months approach. I typically serve this with cornbread, but tortillas or tortilla chips would also be delicious.
Black Bean and Corn Stew
Recipe from Everyday Food; Serves 4
4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 4.5 oz. can chopped green chiles
2 15 oz. cans black beans, drained and rinsed
2 14.5 oz. cans diced tomatoes
1 10 oz. package frozen corn
- In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
- To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
- In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.