Oaxacan Corn and Bean Stew
A hearty, slow-simmered stew of black beans and sweet corn in a savory tomato broth, featuring traditional Oaxacan aromatics. This mexican-inspired vegetarian ready in about 80 minutes pairs dried black beans, chicken broth, corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans
- 2 cups chicken broth
- 1/2 cup corn kernels
- 1/2 cup onion
- 2 garlic cloves
- 1 jalapeño
- 1/2 cup diced tomatoes
- 1/4 cup fresh cilantro
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Soak 1 cup dried black beans in water overnight, then drain and rinse thoroughly.
- Step 2: Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 3: Add 2 minced garlic cloves and 1 seeded, minced jalapeño to the pot, sautéing for 2 minutes until fragrant.
- Step 4: Stir in drained black beans, 2 cups chicken broth, and 1/2 cup diced tomatoes. Bring to a gentle simmer, then reduce heat to low.
- Step 5: Cover and simmer for 45-50 minutes, stirring occasionally, until beans are tender.
- Step 6: Add 1/2 cup corn kernels and simmer uncovered for 10 more minutes until corn is tender.
- Step 7: Stir in 1/4 cup chopped fresh cilantro, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer 2 more minutes, then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oaxacan Corn and Bean Stew take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oaxacan Corn and Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Oaxacan Corn and Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oaxacan Corn and Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oaxacan Corn and Bean Stew?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 60-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
