Did you know that you can make soup or stew in under an hour? Stews are one of the easiest meals you can make: you throw everything in a pot or slow-cooker and you pretty much just leave it there, maybe stirring occasionally.
I made this on a Sunday, my favorite time of the week to make a pot of something that I can pop on the stove and forget about. Well, not forget about but you know. Instead of the sauces and soups that I’m used to, which need hours to simmer, this finished so quickly that I was able to make low-fat brownies while it was cooking.
The trick with stew is that it usually has to cook for a minimum of a few hours. It, quite literally, stews. However, sometimes, and in this instance, you can literally open a few cans, chop an onion, season and fifteen minutes later – boom, dinner.
Unfortunately, with this meal there ARE lot of steps.
Step 1: Make stew.
Step 2: Change into sweatpants.
Step 3: Pour yourself a glass of wine and drink, savoring it’s lovely finish.
Step 4: Stir stew.
Step 5: Repeat Steps 3-4, as desired.
Step 6: Top stew with shredded sharp cheddar and a dollop of sour cream. Serve with warm tortillas.
And so on…
Do you think you’re up for that challenge
Black Bean & Corn Stew:
4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 can (4 1/2 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) diced tomatoes in juice
1 package (10 ounces) frozen corn
1. In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
2. To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
3. In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot (and per step six, serve with plenty of shredded sharp cheddar and a dollop of sour cream. Serve with warm tortillas).