Black-Bean-and-Corn Stew

1. 1

   In a large saucepan, heat oil over medium.

2. 2

   Add onion; cook until softened, 5 to 6 minutes.

3. 3

   Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

4. 4

   To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt.

5. 5

   Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

6. 6

   In a blender or food processor, puree 2 cups of the stew.

7. 7

   Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

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