One-Pot Three-Bean and Corn Stew
A hearty stew simmered with three varieties of beans, sweet corn, and aromatic vegetables in a savory broth, celebrating the diverse flavors of American home cooking. This american-inspired vegetarian (vegetarian) ready in about 55 minutes pairs (15 oz), drained and rinsed black beans, (15 oz), drained and rinsed pinto beans, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 can (15 oz), drained and rinsed black beans
- 1 can (15 oz), drained and rinsed kidney beans
- 1 can (15 oz), drained and rinsed pinto beans
- 1 cup (frozen or canned, drained) corn kernels
- 1 large, diced onion
- 2 cloves, minced garlic
- 1, diced carrot
- 1 stalk, diced celery
- 1 (14.5 oz) can diced tomatoes
- 3 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until vegetables are softened and fragrant.
- Step 2: Add 1 can (15 oz) black beans, 1 can (15 oz) kidney beans, 1 can (15 oz) pinto beans, 1 cup corn kernels, 1 (14.5 oz) can diced tomatoes, and 3 cups vegetable broth. Stir to combine.
- Step 3: Add 1 tsp cumin, 1/2 tsp dried oregano, and salt and pepper to taste. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally until flavors meld and vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Three-Bean and Corn Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 One-Pot Three-Bean and Corn 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 large, diced onion from drying out.
Can I substitute ingredients in One-Pot Three-Bean and Corn 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 One-Pot Three-Bean and Corn 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.
Is One-Pot Three-Bean and Corn Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids loved the corn and beans. Will make again.
- ★★★★☆
Great recipe, but I found it slightly bland. Added extra spices next time.
- ★★★★☆
Cooked in 30 minutes, but the beans were a bit mushy. Still delicious.
