Black Bean And Corn Stew Recipes

BLACK-BEAN-AND-CORN STEW

Steps:

• In a large saucepan, heat oil over medium. 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 corn; simmer until heated through, about 5 minutes. Serve hot.

SOUTHWESTERN BLACK BEAN STEW

Steps:

• In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
• In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

BLACK BEAN, CORN AND PUMPKIN STEW

Steps:

• Heat olive oil until hot. Add red pepper and saute for 5 minutes or until somewhat tender. Add the cumin seeds and saute a few seconds until you get a whiff of their aroma. Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic. Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. (If liquid seems to be evaporating too much, add more water.) Season to taste with salt and pepper and spoon over noodles. Garnish with jalapeno pepper and toasted sunflower seeds.

MEXICAN BLACK BEAN CORN SOUP

Steps:

• In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
• Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
• Taste test. Add Herbamare or salt to taste and lime juice.
• Serve in bowls and garnish with fresh chopped cilantro.

SAUSAGE, BEAN AND CORN STEW

Steps:

• Wash the beans and remove and discard any damaged beans or pebbles. The beans do not need to be pre-soaked, provided they are started in cold water. Place them in a large saucepan and cover with the seven cups of cold water and the one teaspoon of salt. Bring to a boil, lower the heat, cover and boil gently for 75 minutes. The beans should be just tender but still a bit firm.
• Meanwhile, prick the sweet and hot sausages (see note below) and place in one layer in a large saucepan. Add the half cup of water, cover, lower the heat to medium and cook about 20 minutes. By then the water should have almost completely evaporated and the sausages should be starting to sizzle in their own fat.
• Add the onion, carrot, celery, garlic and optional hot pepper and continue cooking, covered, for another 10 minutes. Set aside.
• When the beans are cooked, drain, combine the sausage mixture with them and add the tomatoes and thyme. Cook together for another 15 minutes. By then the beans should be tender and the mixture just slightly soupy. (The dish can be prepared to this point the day before serving.) Set aside, ready to be reheated when needed.
• At serving time, bring the mixture to a boil on top of the stove or, if at the beach, on the grill. When boiling, add the corn kernels, return the mixture to the boil and serve.

CHIPOTLE, CORN, AND BLACK BEAN STEW

Steps:

• In a stockpot, saute the onions in the oil over moderate heat for 5 minutes. Add the garlic, cumin, salt and pepper. Saute 1 minute more. Add the chipotles, tomatoes, and water, stir. Add the potatoes and carrots, bring to a low boil, and simmer for 20 minutes.
• Uncover, add the corn and beans. Thin with more water if needed. Cook uncovered for 5 more minutes. Add the cilantro, lime zest, and lime juice. Let sit for at least 10 minutes. Serve.

SQUASH, BEAN AND CORN STEW

Steps:

• In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne and oregano and cook, stirring, until fragrant, about 1 minute.
• Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.

BLACK BEANS AND CORN

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.