Black Bean Stew with Sherry Creamed Corn



  1. 1 tablespoon extra-virgin olive oil
  2. 1 medium onion, coarsely chopped
  3. 2 large garlic cloves, minced
  4. 1/2 teaspoon ground cumin
  5. 1/4 teaspoon cayenne pepper
  6. Pinch of cinnamon
  7. 1 tablespoon tomato paste
  8. 1 cup chicken stock, canned low-sodium broth or water
  9. Two 15 1/2-ounce cans black beans, drained and rinsed
  10. 1 pound smoked chicken, turkey or pork sausage, sliced into 1/4-inch rounds
  11. 2 cups corn kernels
  12. 1 cup heavy cream
  13. 2 tablespoons medium-dry sherry
  14. 4 small scallions, thinly sliced
  15. Salt and freshly ground black pepper
  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.