Black bean stew
1 slice(s), chopped
Canned tomatoes with green chilis
4 oz, baby shells, (1/2 cup)
Canned black beans
1 cup(s), rinsed and drained
Reduced-sodium chicken broth
1 medium clove(s), roasted and mashed
Frozen corn kernels
½ 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.