Black bean, corn and chipotle stew

  • 2 hrs 15 mins cooking
  • Serves 4
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Black bean, corn and chipotle stew
  • 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 teaspoon olive oil
  • 1 brown onion (200g), chopped finely
  • 810 gram 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 tablespoon lemon juice


Black bean, corn and chipotle stew
  • 1
    Place beans in medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until beans are just tender.
  • 2
    Preheat oven to 200°C (180°C fan-forced).
  • 3
    Place chillies and the boiling water in small bowl; stand 15 minutes. Discard stalks; blend or process chilli and its soaking liquid until smooth.
  • 4
    Meanwhile, dry-fry cumin seeds in small frying pan, stirring, until fragrant.
  • 5
    Cook corn on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender. When cool enough to handle, cut kernels from cobs with sharp knife.
  • 6
    Heat oil in large flameproof dish; cook onion, stirring, until soft. Add drained beans, chilli mixture, cumin, undrained tomatoes and half of the corn; bring to the boil. Cook, uncovered, in oven about 20 minutes or until sauce thickens.
  • 7
    Meanwhile, heat tortillas according to manufacturer's instructions.
  • 8
    Combine remaining corn with salsa ingredients in medium bowl.
  • 9
    Serve stew with tortillas and salsa.