I love this recipe for Bumblebee Stew! It’s a perfect weeknight dinner and I make a large batch to freeze for super simple lunches. I used fresh corn that we got at the pumpkin patch, but you could easily substitute frozen corn and onions to make this really simple. I serve this over basmati rice, garnished with green onions and a dash or two of Tabasco! Pair it with some great garlic bread and it’s delicious on crisp fall evenings!
Serving Size: 12
4 ears of corn, cut from the cob
1 Vidalia onion, sliced on the Mandoline
4 tablespoons butter
4 cans of black beans, drained and rinsed
4 cans of petite diced tomatoes
4 cloves of garlic, minced
1 tablespoon salt
1 tablespoon chili powder
½ teaspoon dried oregano
½ cup honey
basmati rice cooked to instructions on the package
Saute the onions in the butter until they are translucent.
Add the corn and cook until it is tender.
Add the tomatoes and their juice and black beans.
Add all of the spices and honey and stir until it is well combined.
Let the stew simmer for 30 minutes.
Serve over basmati rice and garnish with green onions.