Spicy black bean and corn stew

Spicy black bean and corn stew

Ingredients (4 servings)

220g (1 cup) dried black beans, rinsed, drained

2 teaspoons extra virgin olive oil

1 large brown onion, finely chopped

2 celery sticks, finely chopped

2 garlic cloves, crushed

2 teaspoons ground cumin

2 teaspoons sweet paprika

½ teaspoon dried chilli flakes

400g can crush tomatoes

1.25L (5 cups) water

300g sweet potato, peeled, chopped

1 cup corn kernels

2 tablespoons fresh coriander leaves, chopped

Lime wedges, to serve


Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over medium high heat. Cook for 10 minutes. Drain well.

Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.

Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until sweet potato is tender and stew is thick. Season.

Divide soup among bowls. Top with coriander. Serve with lime.

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