Black Bean Stew with Sherry Creamed Corn

Food & Wine



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1 tablespoon extra-virgin olive oil
1 medium onion, coarsely chopped
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Pinch of cinnamon
1 tablespoon tomato paste
1 cup chicken stock, canned low-sodium broth or water
Two 15 1/2-ounce cans black beans, drained and rinsed
1 pound smoked chicken, turkey or pork sausage, sliced into 1/4-inch rounds
2 cups corn kernels
1 cup heavy cream
2 tablespoons medium-dry sherry
4 small scallions, thinly sliced
Salt and freshly ground black pepper


1. Heat the olive oil in a large saucepan. Add the onion, garlic, cumin, cayenne and cinnamon, cover and cook over moderate heat, stirring a few times, until the onion softens, about 5 minutes. Add the tomato paste and stir until shiny, about 1 minute. Add the stock, black beans and sausage and bring to a simmer. Cover and cook over low heat for 10 minutes.

2. Meanwhile, in a medium saucepan, simmer the corn in the cream over low heat, stirring occasionally, until thickened, about 10 minutes. Add the sherry and scallions and simmer for 3 minutes longer. Season with salt and pepper.

3. Ladle the stew into bowls, spoon the corn on top and serve.

Created date

June 2004