Rating: 3 stars
4096 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4096
  • 4 star values: 0
  • 5 star values: 0
  • 4,096 Ratings
Marcia Kiesel
February 2001

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Ladle the stew into bowls, spoon the corn on top and serve.

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