red onion, diced
garlic, diced (I used 4 large cloves)
1 large can diced tomato
black beans (I used the equivalent of about 2 small cans)
frozen corn (to taste)
cumin (1 tbsp)
oregano (1 tsp)
adobo sauce (1 tbsp)
small red chili, chopped (seeds removed)
lemon or lime
Saute the onion in oil of your choice (I used about 1 tbsp sunflower) for several minutes over low heat. Then add the garlic, adobo sauce, red chili, cumin, and oregano, stir.
After several minutes, add the tomatoes, stock and beans. Bring the mixture to a boil and then let simmer as long as you want!
Add the frozen corn and your citrus (zest is always a good idea too). Don’t forget the salt and pepper.
Serve with fresh cilantro, sour cream, and avocado slices.
(This stew gets better with age– I had it the next day for lunch and it was twice as good!)