2.3 4

Black Bean Stew with Sherry Creamed Corn

  • Servings: 4

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KEY: Fall, Winter, Fast - Column, Stewing, Game Day, American, Southwestern/Tex-Mex, Appetizers/starters, Beans, Grains & Legumes, Soups & Stews, Fast, Dinner, Lunch

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 large garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Pinch of cinnamon
  • 1 tablespoon tomato paste
  • 1 cup chicken stock, canned low-sodium broth or water
  • Two 15 1/2-ounce cans black beans, drained and rinsed
  • 1 pound smoked chicken, turkey or pork sausage, sliced into 1/4-inch rounds
  • 2 cups corn kernels
  • 1 cup heavy cream
  • 2 tablespoons medium-dry sherry
  • 4 small scallions, thinly sliced
  • Salt and freshly ground black pepper


How to make this recipe

  1. Heat the olive oil in a large saucepan. Add the onion, garlic, cumin, cayenne and cinnamon, cover and cook over moderate heat, stirring a few times, until the onion softens, about 5 minutes. Add the tomato paste and stir until shiny, about 1 minute. Add the stock, black beans and sausage and bring to a simmer. Cover and cook over low heat for 10 minutes.
  2. Meanwhile, in a medium saucepan, simmer the corn in the cream over low heat, stirring occasionally, until thickened, about 10 minutes. Add the sherry and scallions and simmer for 3 minutes longer. Season with salt and pepper.
  3. Ladle the stew into bowls, spoon the corn on top and serve.
Contributed By Published February 2001

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