Man-To-Man Black Bean Stew

Bowl of black bean stewServe this yummy stew over white or brown rice or with warm tortillas for a delicious, carbohydrate-rich meal. Blends of Mexican seasonings come in bulk or bottles at the grocery store. Usually a combination of cumin, oregano, peppers, and other spices, they add a Southwestern flavor to dishes. Wheat-free, optionally dairy-free.

1 teaspoon extra-virgin olive oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

2 teaspoons Mexican seasoning

1 cup dried black beans, soaked

1 dried chipotle chile

2 cups soup stock or water

1-2 teaspoons sea salt

1/2 cup frozen corn kernels

1/2 cup tomatoes, chopped

1/3 cup cilantro, chopped

lime juice

sour cream

Heat oil in a large pot. Add onion, garlic, cumin, and Mexican seasoning and saute until onions are soft. Drain soaking water off beans. Add soaked beans, chipotle chile, and stock or water to onions and spices. Raise heat and bring to boil. Reduce heat and simmer at least 1 hour, until beans are tender. (You can also pressure-cook the beans.) Salt to taste. Add corn, tomatoes, and cilantro. Serve garnished with a squeeze of lime and a dollop of sour cream.

Preparation time: 1 1/2 – 2 hours
Makes about 4 cups of soup