Black bean stew

Total Time
36 min
11 min
25 min
Beans, pasta, corn, and roasted garlic team up here for an easy pantry meal that surprises and delights. Look for roasted garlic in jars at your supermarket for convenience, or simply roast heads of garlic in your oven. It's easy! Simply 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 cloves are very soft when poked with a wooden pick. It usually takes 40 to 50 minutes. When cool enough to handle, squeeze the garlic pulp from the skins into a bowl. It will keep, covered in the refrigerator, for about a week. Opt for canned tomatoes with green chiles for a spicier stew.


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)


1 clove(s), roasted and mashed

Frozen corn

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.