Site icon Alexandra Kirsch

Quick & Easy Black Bean Stew

So, I’ve been obsessed with black beans lately. I have had a can of organic, low-sodium black beans in my pantry that I’ve been meaning to use for ages. I decided to whip up something unoriginal but nonetheless delicious for dinner, with black beans at the heart of the dish.

This recipe serves 3-4 comfortably, and uses an entire can of low sodium, organic black beans, one small can of corn or two cobs of corn (remove the kernels), 1 cup cherry or grape tomatoes, 2 cups baby spinach, half of a white onion, and half of a yellow pepper. For seasoning, use chili powder and garlic powder. No salt is needed.

Spray a sauce pan lightly with non-stick, fat-free cooking spray. Add the onion and cook for 1 minute on medium heat. Add the tomatoes, pepper, and corn. Cook on medium heat, occasionally stirring, for 2-3 minutes. Add the can of beans, with some of the starchy liquid. Add seasoning. Raise the heat a notch and cook, stirring often, for 3 minutes. Add the spinach until cooked and reduced. Once reduced, take stew off of heat.

I finished my stew off with a dollop of fat-free Greek yogurt and a small portion of avocado. Delicious, healthy, fast, and easy.

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