Black Bean Stew with Sherry Creamed Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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