Southwest Black Bean & Corn Stew


As the weather is starting to get a bit cooler, for those of us experiencing Fall weather, I find its a good time to make a big batch of soup or stew.  Today I will be sharing my Black Bean & Corn Stew and I like serving it over rice or quinoa!

Black beans and corn are a great pair that are often found together in the southwestern states of the United States, this cuisine is often referred to as Southwestern.  Southwestern cooking is a fusion between foods brought together by Spanish settlers, Naive Americans and Mexicans.   Black beans and corn can be found in chili, on nachos, in salsa, or even in your quesadilla!

Just like in other southwestern recipes you might find, I like to include spices like chili, cumin and paprika to this stew.  The flavors of Southwestern cuisine are very similar to spices in Mexican cuisine so it might seem like a familiar taste.  The main differences between Mexican and Southwestern cooking can mostly be seen in the types of meat used in dishes.  However, today we are going meatless!


Black Bean & Corn Stew

Time: 1 Hour

Yield: 4 Servings


  • 1 Tablespoon Olive Oil
  • 1 Medium Onion Diced
  • 2 Green or Red Bell Peppers (Seeded and Diced)
  • 4 Garlic Cloves Finely Chopped
  • 2 Teaspoons Cumin
  • 2 Tablespoons Chili Powder
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Dried Oregano
  • 2 Cans Black Beans
  • 1 Can Corn
  • 4 Large Tomatoes Diced
  • Salt & Pepper to taste
  • 2 Cups Water


1.  Heat the oil in a large sauce pan over medium heat. Once the pan is hot and the oil is shimmering add the onion and bell peppers cooking until softened, about 5 minutes.

2. Add the garlic, cumin, chili powered, paprika, and oregano to the pan cooking until fragrant about 1 or 2 minutes.

3. Add the Beans, corn and tomatoes to the pan along with the water.  Once boiling turn the heat down to medium-low simmering with the pan partially covered for about 20 minutes.

4. Check the stew, add additional water if it is too thick.  Add desired amount of salt and pepper to the stew, stir in, and let cook another 5 to 10 minutes uncovered to help thicken.


  • Don’f forget to cook some rice or quinoa if you want to extend the servings of this stew!  Also it just tastes great!
  • Suggested Toppings: 1 can chopped green chiles, lime juice, cheese, sour cream.  Any, all or none of these will make this stew delicious!
  • If you would like a smoother stew/soup, you can place half of the cooked mixture into a blender and puree. Then add it back to the remainder and cooking for an additional 5 minutes till heated through.
  • Quick Tip: If you don’t have time to dice tomatoes, add 2 cans of diced tomatoes with their juices.

Eat this with our delicious flatbread!



3 thoughts on “Southwest Black Bean & Corn Stew

  1. I tried this and it was amazing. It was really easy to follow the recipe. The results made me feel like a “pro”. I’ll surely make this over and over.

    Liked by 1 person

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