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
