Slow-Simmered Black Bean and Corn Stew
A hearty, comforting stew featuring earthy black beans and sweet corn in a savory tomato broth, simmered to perfection for a satisfying weeknight meal. This american-inspired vegetarian ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, 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 corn kernels
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1, diced bell pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 minced garlic cloves, and 1 diced bell pepper, and cook for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained black beans, 1 cup corn kernels, 2 cups vegetable broth, 1 tsp cumin, and 1/2 tsp smoked paprika. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Step 3: Season with salt and pepper to taste, stir in 1/4 cup chopped cilantro, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Black Bean and Corn Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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-Simmered 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 corn kernels from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered Black Bean and Corn Stew?
American 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
- ★★★★★
Best recipe I've made this month.
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
