Black Bean Stew


  • 2 1-lb. cans black beans
  • 1 1-lb. can chunky salsa or mexican or chili style tomatoes
  • 2 large potatoes, diced
  • 2 carrots, sliced
  • 3 stalks celery, sliced
  • 1-1 1/2 cups fresh or frozen corn
  • 1 teaspoon dried bazil
  • 1 1/2 teaspoon ground cumin
  • 2 – 3 tablespoon tomato paste


Cook vegetables until barely soft by steaming or microwaving. Add salt and pepper to taste if desired. Combine with black beans (not drained), tomatoes, and seasonings in a pot and simmer for 20 minutes or so until the flavors meld a bit. Add tomato paste as needed to thicken the stew. (Note: quantities are a bit approximate since I just throw all this together without measuring!)

We like this because it’s so fast and easy and we always have the ingredients around. Nice for when we get home from work tired and hungry!

Serves: 6

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