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4 Serves
83 Mins
Prepare the base by finely chopping the onion and mincing the garlic cloves.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
213 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
728 mg / 4,700 mgSodium
1235 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
13 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the cooked black beans and sweet corn kernels, coating them thoroughly in the aromatic base.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer for 50 minutes to allow the flavors to meld.
Season the stew with salt and black pepper to taste, then serve hot.
3
g11
g15
g
Thai