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Man-to-Man Chipotle Black Bean Stew

Recipe reprinted with permission from Feeding Young Athlete by Cynthia Lair (Moon Smile Press, 2002)

Serve this yummy stew over polenta or brown rice for a delicious, nutrient-rich meal. Mexican seasoning blends come in bulk or spice bottles at the grocery store.  They are usually a combination of cumin, oregano, peppers and other spices that offer a Southwestern flavor to dishes. Muir Glen makes excellent fire-roasted organic canned chopped tomatoes with green chiles which are excellent in this recipe.

1 tablespoon extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons Mexican seasoning
1 cup dried black beans, soaked
1 dried chipotle chili
2 cups soup stock or water
1 - 2 teaspoons sea salt
1/2 cup frozen corn kernels
1/2 cup chopped tomatoes with green chiles
1/3 cup chopped cilantro
lime
sour cream

Heat oil in a pressure cooker.  Add onion, garlic, cumin, and Mexican seasoning and sauté until onions are soft.  Drain soaking water off beans.  Add soaked beans, chipotle chili and stock or water to onions and spices. Lock lid, raise heat and bring up to pressure.  Once pressure is established, lower the heat to hold pressure steady and set timer for 30 minutes. The stew can also be simmered, not pressure-cooked, and it takes about 55-60 minutes.

Once the heat if off and the pressure has come down, open the lid.  Add salt to taste.  Add corn, tomatoes, and cilantro.  Serve garnished with a squeeze of lime and sour cream dollop if desired.

Preparation time: 40 minutes
Makes 4 servings

6 Comments:

Martha Cagley
Funny and fun. I just click on to see what's for dinner!
August 27, 2008, 11:08 am

Brooke Kingston
Made this for Sunday supper and it got raves at our house! After the batch was pressure cooked, I pulled out some of the seasoned-but-not-too-spicy black beans for our toddler. He slurped them up! We tried the Muir Glen fire roasted tomatoes with green chiles, it added a real depth to the stew. This was amazing, hearty and flavorful. Excellent! Thank you!
November 16, 2008, 6:19 pm

Cheri Falk
I was so glad to re-connect with Cynthia! I bought Feeding the Whole Family many many years ago when it was first published in Seattle and loaned it a few years ago and never got it back! Now I can enjoy this wonderful, creative website and revive some of my favorite recipes of Cynthia's!
January 23, 2009, 6:59 pm

mary arthars
looking forward to reading and using all your ideas. Our house's current favorite is pressed collards. Let me know if you'd like to try it. M
September 12, 2009, 12:01 pm

Jean Stangarone
Just purchased a pressure cooker, so now I have a new recipe to use. Your recipe called for 1 cup of black beans, but it looked like more in the video. Is that correct? Thanks so much.
November 29, 2009, 11:22 am

Cynthia Lair
Hi Jean, You start with one cup DRY black beans. When they are soaked the 1 cups expands to 2-3 cups!
November 29, 2009, 1:01 pm

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