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Mexican Black Bean Stew with Avocado and Corn Salsa
Created by: Howcan Team
Ingredients
- 2 cans (15 oz) black beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn
- 1 avocado, diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, minced garlic, diced red bell pepper, and minced jalapeno pepper. Cook for 5 minutes, or until the vegetables are softened.
- Stir in the ground cumin, chili powder, and smoked paprika. Cook for an additional 2 minutes to toast the spices.
- Add the drained and rinsed black beans, vegetable broth, and diced tomatoes to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- While the stew is simmering, prepare the avocado and corn salsa. In a bowl, combine the diced avocado, frozen corn, lime juice, chopped cilantro, and salt and pepper to taste. Mix well and set aside.
- After 15 minutes, use a potato masher to partially mash some of the black beans in the pot to thicken the stew. Season with additional salt and pepper if needed.
- Serve the Mexican Black Bean Stew in bowls, topped with a generous spoonful of the avocado and corn salsa.
- Enjoy the stew with warm tortillas or crusty bread on the side.
The history of Mexican Black Bean Stew dates back to ancient Aztec and Mayan civilizations, where beans were a staple food. This hearty stew has evolved over centuries, with each region of Mexico adding its own unique twist. The addition of avocado and corn salsa brings a fresh and vibrant flavor to the dish, elevating it to a new level. In modern times, renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, showcasing it in their restaurants and cookbooks. The best version of this dish can be found in the bustling markets of Oaxaca, where street vendors expertly prepare the stew with a side of zesty avocado and corn salsa. The key to a perfect Mexican Black Bean Stew lies in the quality of the beans and the rich, flavorful broth. The avocado and corn salsa add a refreshing contrast, making each bite a burst of delicious flavors. Whether enjoyed in a traditional Mexican kitchen or at a trendy urban eatery, this dish continues to be a beloved favorite for its comforting warmth and vibrant taste.
45 min
4
350 calories
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