San Francisco Black Bean & Corn Stew

This comforting San Francisco Black Bean and Corn Stew is a vibrant celebration of simple, wholesome ingredients. Earthy black beans and sweet corn kernels simmer together in a rich, spiced broth featuring cumin, chili powder, and a touch of honey for balance. The addition of fresh cilantro and a blended portion of the stew creates a luxurious, slightly thickened texture that feels indulgent yet healthy. It is the perfect warm meal for chilly evenings, offering a satisfying blend of savory and sweet flavors. Ideal for meal prep, this dish holds up beautifully in the fridge, making it a reliable favorite for busy weeknights or casual gatherings with friends.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 621.5

Dietary: Gluten-free, Vegetarian

Description

This comforting San Francisco Black Bean and Corn Stew is a vibrant celebration of simple, wholesome ingredients. Earthy black beans and sweet corn kernels simmer together in a rich, spiced broth featuring cumin, chili powder, and a touch of honey for balance. The addition of fresh cilantro and a blended portion of the stew creates a luxurious, slightly thickened texture that feels indulgent yet healthy. It is the perfect warm meal for chilly evenings, offering a satisfying blend of savory and sweet flavors. Ideal for meal prep, this dish holds up beautifully in the fridge, making it a reliable favorite for busy weeknights or casual gatherings with friends.

Ingredients

1/4 cup Dry sherry or apple juice
1 tablespoon Olive oil
2 cup Onions, chopped
1/2 cup Celery, chopped
1/2 cup Carrot, chopped
1/2 cup Red bell pepper, chopped
4 cup Black beans, cooked
2 cup Corn kernels, fresh/frozen
2 cup Stock or water
2 tablespoon Garlic, minced
1 cup Chopped tomatoes
2 teaspoon Ground cumin
4 teaspoon Chili powder or to taste
1/2 teaspoon Oregano, dry
1/4 cup Fresh cilantro, chopped
2 tablespoon Honey
2 tablespoon Tomato paste

Directions

1
Heat olive oil in a large stock pot over medium-high heat.
2
Add chopped onions and sauté, stirring frequently, until soft but not browned.
3
Add chopped celery, carrots, and red bell pepper; sauté for 5 more minutes.
4
Stir in minced garlic and cook for 1 minute until fragrant.
5
Add black beans, corn kernels, stock, chopped tomatoes, tomato paste, cumin, chili powder, oregano, honey, and dry sherry.
6
Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
7
Ladle 1 cup of the stew into a blender and puree until smooth.
8
Return the pureed mixture to the pot and stir well to combine.
9
Stir in chopped fresh cilantro just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 621.5kcal

% Daily Value *
Total Fat 9.6g15%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 228.8mg10%
Total Carbohydrate 117.9g40%
Dietary Fiber 31.5g126%
Sugars 26.7g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew thickens as it cools; add a splash of water or broth when reheating.

Substitutions: For a fully vegan option, replace honey with maple syrup or agave nectar. You can use vegetable or chicken stock depending on your dietary preferences.

Variation: Serve with crushed corn chips or tortilla strips on top for added crunch and texture.

Tip: If using frozen corn, there is no need to thaw it before adding it to the pot.

Keywords: black bean stew, corn soup, vegan stew, healthy dinner, comfort food, cumin spice, chili powder, vegetable broth, meal prep, gluten free, dairy free, hearty soup, cilantro garnish, bean recipe, winter warmer, easy vegetarian, family dinner, blended soup, san francisco style

Read it online: https://www.chefs-mate.com/recipe/san-francisco-black-bean-corn-stew/