BLACK BEAN & CORN STEW

This is a total panty meal.  Pretty much every ingredient used in this you can just have on hand and throw it together whenever the feeling strikes.  It comes from "Everyday Food."  Although nothing beats the flavor of fresh corn, frozen does quite will in a soup like this.  I like to serve it with flour totillas that I blister over the gas flame on my cook top.

INGREDIENTS
4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4.5 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
coarse salt
1 package (10 ounces) frozen corn

METHOD
In a large saucepan, heat oil over medium heat.  Add onions; cook until softened, 5 to 6 minutes.  Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

To the pan, add the 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 the frozen corn; simmer until heated through, about 5 minutes.

Comments

[Aisha]

I just made this last night (black bean and corn stew) for some friends who came last night to complement some quesedillas I made. It came out delicious. Thanks for the recipe.

[Grant]

Thank you so much. It's such a quick and easy soup to throw together. I'm glad you enjoyed it and I hope your guests did too.