San Francisco Black Bean & Corn Stew

A hearty, plant-based stew that gets its body from a smart trick: after simmering, one cup of the stew gets pureed in a blender and stirred back into the pot. That partial puree thickens the broth into a creamy base while leaving plenty of whole black beans and corn kernels for texture.

Dry sherry sauteed with the onions at the start adds a nutty depth that plain oil or butter can’t match. If you’re skipping alcohol, apple juice works as a sub and brings its own mild sweetness.

The spice base is bold: two full tablespoons of minced garlic, four teaspoons of chili powder, and two teaspoons of cumin. Honey rounds out the heat with just enough sweetness to keep the stew balanced without making it taste sweet.

Cilantro goes in with the rest of the ingredients rather than just as a garnish, so it cooks into the broth and adds an herbal backbone to the whole pot.

Kitchen Tips

• Puree the cup of stew while hot but be careful with the blender. Hold the lid down with a towel and start on low. Hot liquid expands and can blow the top off.
• Use cooked dried black beans if you have them. They hold their shape better than canned during simmering and have a creamier texture.
• The stew thickens as it sits. Add a splash of stock or water when reheating leftovers.

Variations

• Top with crushed corn chips, a dollop of sour cream, and sliced avocado for a loaded bowl.
• Stir in a diced chipotle pepper in adobo for a smoky, deeper heat.
• Add diced sweet potato with the carrots for a heartier, slightly sweeter stew.