Martha Stewart Black-Bean-and-Corn Stew

Martha Stewart Black-Bean-and-Corn Stew takes 45 minutes and a few pantry staples like black beans, diced tomatoes and frozen corn to make a thick, hearty vegetarian stew. Save this easy weeknight dinner idea for fall, summer or any busy evening, because it's a budget-friendly one-pot meal.

Puree 2 cups of the stew in a blender and stir it back into the pot. Skip it and you get thin, brothy beans instead of a stew that clings to the spoon.

Martha stirs in the frozen corn only after the puree goes back in, so the kernels stay sweet and bright instead of turning soft. Her toppings list also matters, since sour cream, cheddar and toasted pumpkin seeds give the plain beans creamy, sharp and crunchy contrast.

Martha Stewart Black-Bean-and-Corn Stew

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

320

kcal

Black beans and tomatoes simmer with cumin and green chiles, then part of the pot is blended to make it thick and creamy. Whole corn kernels go in at the end, so every spoonful has a little pop.

Ingredients

• 4 teaspoons olive oil
  

• 1 medium onion, chopped
  

• 4 garlic cloves, minced
  

• 2 teaspoons ground cumin
  

• 1 can (4 ½ ounces) chopped green chiles
  

• 2 cans (15 ounces each) black beans, drained and rinsed
  

• 2 cans (14 ½ ounces each) diced tomatoes in juice
  

• Coarse salt
  

• 1 package (10 ounces) frozen corn
  

Directions

• Soften the onion: Heat 4 teaspoons olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 to 6 minutes, until softened.
• Toast the spices: Stir in 4 minced garlic cloves and 2 teaspoons ground cumin. Cook, stirring often, for about 2 minutes more, until fragrant.
• Add the stew base: Add 1 can chopped green chiles, 2 cans drained and rinsed black beans, 2 cans diced tomatoes with their juice, 2 cups water and 3/4 teaspoon coarse salt. Bring it to a boil, then reduce the heat to medium-low.
• Simmer until thick: Simmer the stew partially covered for about 20 minutes. It's ready when it looks slightly thickened.
• Puree part of the stew: Scoop 2 cups of the stew into a blender or food processor and puree until smooth. Then pour the puree back into the pan.
• Add the corn and serve: Stir in the 10-ounce package of frozen corn and simmer for about 5 minutes, until heated through. Serve hot with sour cream, cheddar, diced red onion, toasted pumpkin seeds or chives.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Vitamix E310 blender, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I serve with black bean and corn stew?

Martha suggests heated flour tortillas, which are great for scooping up the thick stew. Warm them in a dry skillet for about 30 seconds per side, then set them on the table with the toppings.

Which toppings work best on this stew?

The recipe suggests sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds or chopped chives. I like a spoonful of sour cream plus pumpkin seeds, since you get something cool and something crunchy in every bite.

Can I make this stew ahead of time?

Yes, a bean stew like this tastes even better after the flavors settle overnight. Cool it and store it in an airtight container in the fridge for up to 4 days. Then reheat it on the stove with a splash of water if it looks too thick.

Can I use dried black beans instead of canned?

You can, but cook them first until tender, because they won't soften in the 20-minute simmer. About 3 cups of cooked beans equals the two 15-ounce cans in the recipe.

What if I don't have a blender?

Mash about 2 cups of the beans against the side of the pot with a potato masher or the back of a wooden spoon. The texture will be a bit chunkier, but it still thickens the stew.