Black Bean, Corn and Chipotle Stew with Charred Corn Salsa

Name: Black Bean, Corn and Chipotle Stew with Charred Corn Salsa
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1 tbsp Olive oil; 1 Red onion; 4 cloves Garlic; 1 Red pepper; 1 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Dried oregano; 2 tsp Chipotle paste; 1 pinch Chilli flakes; 3 tbsp Sun dried tomato purée; 400 g Finely chopped tomatoes; 400 g Black beans; 250 g Sweetcorn; 1 tbsp Soy sauce; 1 Lime juice; Salt; Black pepper; 300 g Sweetcorn; 1 tbsp Olive oil; 1/2 Lime juice; 1 handful Coriander; 1/2 Red chilli; 1 pinch Sea salt

This one takes me straight back to my recent time in Mexico - where I properly fell in love with corn. Not just as a side, but as the ingredient. Charred in a pan, folded into tacos, piled high with beans, chilli, lime… it was everywhere. And somehow, it always tasted better - sweeter, smokier, more alive. I ate tacos constantly - little street stands, casual dinners with friends, plates that just kept coming. Simple, bold, full of flavour. That balance of smoky heat, sweetness, and sharp lime is something I’m carrying into so many of my recipes since. This stew is my take on those flavours. A one-pot, pantry-friendly version inspired by tinga-style cooking - with black beans, sweetcorn, chipotle and a rich tomato base. It’s the kind of thing I’d make for friends, throw in the middle of the table with warm tortillas, fresh salsa… and a round of margaritas on the side. It’s relaxed, generous food. The kind that’s made for sharing. And like all the best dishes - it’s even better the next day.

Prep

15m

Cook

27m

Total

42m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the oil in a large pan. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and slightly golden.

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For

Ingredients

tbsp

Olive oil

Red onion, finely chopped

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Notes

Make a double batch and use it through the week: Spoon over toast with avocado | Stuff into wraps or quesadillas | Serve with rice or grains | Or mash slightly for a chunky dip

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Black Bean, Corn and Chipotle Stew with Charred Corn Salsa

This one takes me straight back to my recent time in Mexico - where I properly fell in love with corn. Not just as a side, but as the ingredient. Charred in a pan, folded into tacos, piled high with beans, chilli, lime… it was everywhere. And somehow, it always tasted better - sweeter, smokier, more alive. I ate tacos constantly - little street stands, casual dinners with friends, plates that just kept coming. Simple, bold, full of flavour. That balance of smoky heat, sweetness, and sharp lime is something I’m carrying into so many of my recipes since. This stew is my take on those flavours. A one-pot, pantry-friendly version inspired by tinga-style cooking - with black beans, sweetcorn, chipotle and a rich tomato base. It’s the kind of thing I’d make for friends, throw in the middle of the table with warm tortillas, fresh salsa… and a round of margaritas on the side. It’s relaxed, generous food. The kind that’s made for sharing. And like all the best dishes - it’s even better the next day.

Prep

15m

Cook

27m

Total

42m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the oil in a large pan. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and slightly golden.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

Ingredients

tbsp

Olive oil

Red onion, finely chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.