Sunday, August 5, 2012

Smokey Mexican Black Bean Stew

Are you in need of a quick and easy yet nourishing meal?  If you've stocked up on your 7 Pantry Essentials, you should now have just about everything you need at your fingertips for this recipe.  And, you can literally cook this up in 20 minutes.  How’s that for easy?  Love it!  And for an added bonus, the left overs can be morphed into several other dishes, so you never get bored.  How about Crispy Corn Tostada’s for lunch or adding a scoop right on top of your morning eggs with a little bit of salsa and some Quick and Easy 5-Min Greens?  My husband likes to add the beans on top of organic blue corn chips with Mexican cheese and avocado slices to make enticing homemade Nachos.  Or drain some of the liquid from the stew by using a slotted spoon and use the beans to make homemade burritos.  Post a reply to let me know what you think and get ready to Fiesta it up with this Smokey Mexican Black Bean Stew.  Enjoy.  

Yours In Cooking and In Health,
Siona :)   

Smokey Mexican Black Bean Stew
Here’s a tasty dish that was inspired by my husband, Abdiel.  It can be eaten by itself and topped with polenta crouton , mango salsa and yogurt or put over a bead of quinoa or it can be used to make crispy corn tostada’s or to top your morning eggs. 

Makes 6 servings
Preparation Time: 20-25 minutes

1-2 teaspoons extra-virgin olive oil
1 medium yellow onion, chopped
1½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon smoked chipotle chile powder
½ teaspoon garlic powder
2 cans Eden Food’s no salt added black beans
1 can Muir Glenn’s Fire Roasted Diced Tomatoes (with or without jalapenos)
1.5-2 teaspoon sea salt, plus more to taste
1 cup frozen sweet corn
¼-1/2 cup fresh squeezed lime juice
¼ cup chopped fresh Italian flat-leaf parsley (optional)
Yogurt or cultured sour cream (optional garnish)
Mango or Tomato Salsa (optional garnish)

Heat a 4-quart stock pot on medium to medium-high heat and caramelize onions for about 10 minutes, only stirring occasionally.  Add cumin, coriander, chipotle, garlic and stir and heat spices for 1-2 minutes until they become aromatic.  Drain one can of black beans and reserve the liquid from the 2nd can and add to onion and spice mixture.  Add tomatoes and salt and stir to incorporate.  Cover and simmer stew for 10-15 minutes for flavors to merry.  Add corn and cook for another two minutes.  Turn off heat, add lime juice and parsley and enjoy! 

Copyright 2010, S. Sammartino, Original recipe