This is a very simple stew that I served with Oaxaca Tacos.The recipe comes from the Cafe Flora cookbook, but I will transcribe it here how I prepared it. For example, the original recipe gives instructions on what to do if you are using dried beans. I used canned instead. I omitted the cilantro and used flat leaf parsley. I also reduced the amount of salt. Finally, I cooked the stew in my cast iron skillet rather than in a pot.
The result? A stew that my in-house taste tester declared tasted like the “inside of a taco.” Not bad considering it was for a tex-mex meal I was preparing. This is a great condiment to a larger meal or a standalone dish served in a tortilla, on top of pasta, or eaten straight out of a bowl with a spoon.
Black Bean Stew
Adapted from the Cafe Flora Cookbook
Makes about 3 cups
1 15-oz can black beans (about 2 cups cooked)
1 cup fresh or frozen corn kernels
2 cloves garlic, minced
1/3 cup flat leaf parsley, chopped (used in place of cilantro)
1/2 teaspoon curshed red pepper flakes
1/2 teaspoon cumin seeds, toasted and ground (I used 1 t cumin powder)
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
Optional: 1/2 tablespoon brown sugar (I did not include this, but may the next time I make this)
Rinse black beans under cold water. Place beans in cast iron skillet with one cup of water.
Add remaining ingredients and spices. Stir to combine.
Heat stew on medium high until simmering. Reduce heat to llow and let cook for at least 15 minutes to let the flavors blend. Add more water if a more “soupier” consistency is desired.