Black Bean and Corn Stew

Ingredients

Serves 4.

• 4 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 can (4 1/2 ounces) chopped green chiles
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cans (14 1/2 ounces each) diced tomatoes
• Salt
• 1 package (10 ounces) frozen corn

Directions

1. In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
2. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
3. In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.