Black Bean Stew

Smartpoints value per serving
Total Time
36 min
11 min
25 min
Beans, pasta, corn, and roasted garlic team up here for an easy pantry meal.


uncooked bacon

1 slice(s), chopped

canned tomatoes with green chilis


uncooked pasta

4 oz, baby shells, (1/2 cup)

canned black beans

1 cup(s), rinsed and drained

reduced-sodium chicken broth

1 cup(s)


½ cup(s)

garlic clove(s)

1 medium clove(s), roasted and mashed

frozen corn kernels

½ cup(s), thawed


  1. Cook the bacon in a medium saucepan until crisp; drain on paper towels. Drain off and discard all but 1 teaspoon of the bacon fat from the pan. Add the tomatoes to the saucepan and simmer until slightly thickened, about 2 minutes.
  2. Meanwhile, cook the pasta according to package directions, omitting the salt; drain.
  3. Add the black beans, broth, water, and garlic to the tomatoes and bring to a boil. Reduce the heat and simmer 5 minutes. Stir in the corn and pasta and cook until heated through, 2–3 minutes. Yields generous 2 cups per serving.


Most supermarkets carry roasted garlic in jars, but it is easy to make at home if you prefer. Cut off the top fourth from as many garlic heads as you want to roast. Wrap the garlic loosely in foil and bake in a preheated 375°F oven until the garlic is very soft when poked with a wooden pick about 40 minutes. The garlic will keep for about a week, well wrapped, in the refrigerator.Using canned tomatoes with green chiles adds just a bit of heat. Italian-style diced tomatoes could also be used, if you prefer a Mediterranean taste.

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