Black bean, corn and chipotle stew | Women's Weekly Food
Hearty black beans and sweet corn make this smoky chipotle stew. Full of Mexican flavours for a hearty vego meal. Served with salsa and tortillas
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 cup (300g) dried black beans
- 2 chipotle chillies
- 1/2 cup (125ml) boiling water
- 1 tablespoon cumin seeds
- 2 trimmed corn cobs (500g)
- 2 teaspoons olive oil
- 1 brown onion (200g), chopped finely
- 810 grams can crushed tomatoes
- 8 white corn tortillas
- Salsa
- 1 red onion (100g), chopped coarsely
- 1 tomato (90g), chopped coarsely
- 1/2 cup coarsely chopped fresh coriander
- 1 lebanese cucumber (130g), chopped coarsely
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
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