Black Bean Stew
- Total Time
Beans, pasta, corn, and roasted garlic team up here for an easy pantry meal.
uncooked bacon1 slice(s), chopped
canned tomatoes with green chilis⅓ cup(s)
uncooked pasta4 oz, baby shells, (1/2 cup)
canned black beans1 cup(s), rinsed and drained
reduced-sodium chicken broth1 cup(s)
garlic clove(s)1 clove(s), medium, roasted and mashed
frozen corn kernels½ cup(s), thawed
- 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.
- Meanwhile, cook the pasta according to package directions, omitting the salt; drain.
- 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.