Black Bean Stew
A quick, hearty black bean stew with corn and potatoes, ready in about 20 minutes. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 14g
comfortingbrazilianveganvegetariangluten-freedairy-freebeanschunky
Ingredients
- 2 cans (15 oz each), drained and rinsed black beans
- 1 medium, diced potato
- 1 medium, chopped onion
- 1 cup tomato sauce
- 1 cup (frozen or canned) corn kernels
- 2 tablespoons olive oil
Instructions
- 1
Heat 2 tbsp olive oil in a pot over medium. Add 1 chopped onion and cook until soft, about 5 minutes.
- 2
Add 1 diced potato and 1 cup tomato sauce plus 1 cup water. Simmer until potato is tender, about 10 minutes.
- 3
Stir in 2 cans drained black beans and 1 cup corn. Cook until heated through, about 5 minutes. Season with salt and pepper.
- 4
Serve hot, garnished with fresh basil or chives if you like.
Tools you’ll need
- pot
- wooden spoon
- knife
- cutting board
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