(S) Black Bean and Corn Stew
(S) Black Bean and Corn Stew
By: Rachel's Tea
Info
Info
Servings
4
Prep-Time
-
Bake Time
-
Cal/serving
171.1
Ingredients
- Olive oil 4 tsp
- Onion, chopped 1 medium
- Garlic, minced 4 cloves
- Ground cumin 2 tsp
- Chopped green chilies 1 can (4.5 ounce)
- Black beans, drained and rinsed 2 cans (15 ounces each)
- Sea salt to taste
- Frozen corn 1 package (10 ounces)
- Stewed tomatoes 1 can
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Note: -
For A Delicious Dinner
Method
- In a large saucepan, heat oil over medium heat. Add onion; cook 5 minutes.
- Add garlic and cumin; cook, stirring often, 2 minutes.
- To the pan, add chili, beans, tomatoes and their juice, 2 cups water and salt. Bring to a boil; reduce heat and simmer, partially covered, until slightly thickened about 20 minutes.
- In a blender, blend 2 cups of stew (optional).
- Return to the pan, add the corn; simmer until heated through, about 5 more minutes.
