- 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
- 1 package (10 ounces) frozen corn
- In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
- 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.
- In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.
Buttermilk skillet Cornbread:
- 4 tablespoons butter
- 2 cups stone-ground yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 large eggs
- 2 cups low-fat buttermilk
- Preheat oven to 425 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
- Meanwhile, in a medium bowl, whisk cornmeal, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
- Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine. Using a pastry brush, coat bottom and sides of pan with remaining butter.
- Stir cornmeal mixture into buttermilk mixture until just moistened.
- Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.