Slow-Cooked Cajun Black Bean and Corn Stew
A hearty, smoky stew featuring tender black beans and corn simmered in a savory broth with Cajun spices. This cajun-inspired soups ready in about 55 minutes pairs (15 oz), drained and rinsed black beans, frozen corn kernels, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cup frozen corn kernels
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 3 cloves, minced garlic
- 1.5 tsp Cajun seasoning
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add 1 diced medium onion and 1 diced medium bell pepper, cooking for 5 minutes until softened but not browned.
- Step 2: Stir in 3 minced garlic cloves and 1.5 tsp Cajun seasoning, cooking for 1 minute until fragrant.
- Step 3: Add 1 can (15 oz) drained black beans, 1 cup frozen corn kernels, 4 cups low-sodium vegetable broth, and 1 tsp dried thyme. Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 30 minutes, stirring occasionally.
- Step 4: Season with 1/4 tsp salt and continue simmering uncovered for 10 minutes until flavors meld and the stew thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Cajun Black 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 Slow-Cooked Cajun Black 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 frozen corn kernels from drying out.
Can I substitute ingredients in Slow-Cooked Cajun Black 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 Slow-Cooked Cajun Black 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.
What goes well with Slow-Cooked Cajun Black Bean and Corn Stew?
Cajun soups 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
