Southwestern Black Bean Stew Recipe -
Southwestern Black Bean Stew Recipe

Southwestern Black Bean Stew

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"A mild stew with a flair, from the southwest."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  2. In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2003

This was DELICIOUS. But I changed a couple of things. Instead of the tomato paste, i used a can of diced tomatos. And I poured it over rice and added shredded cheese. YUM YUM

Most Helpful Critical Review
May 25, 2011

This was like eating bean dip as stew....not so good.

Jan 16, 2007

I made this using ground turkey, dried black beans that I cooked myself, and frozen corn. I also used the Taco Seasoning recipe on this site, instead of a package. It was good, but rather bland. So I added a couple extra tsp's of chili powder and cumin, salt, and pepper. With extra spices, it was delicious!

May 22, 2011

I found this recipe on here about 6 years ago and have made it ever since. It is a family favorite. I double the beans to stretch it a little farther. I don't drain the beans as the recipe states, so as not to lose all that flavor and nutrition. I add a can of chopped green chili peppers & also a can of stewed tomatoes, chopped up. A lot of times I have ground beef already cooked & drained in the freezer, which makes this about a 10 min. prep meal. A real winner for busy nights. But even if I don't have the ground beef pre-cooked, I cook it in my dutch oven, drain & make this stew in the same pot. I know this is originally a crock pot recipe, but I cook it on the stove. I just bring to a boil, turn down the heat & simmer for about 30 - 45 min. It turns out just great. We eat this with cheese, tortilla chips & sour cream. YUM!

Jun 12, 2007

I really liked this dish. It's kind of a hybrid between chili and soup. Very kid-friendly (once they get over eating beans) and quick to make on a weeknight. I didn't use a slow cooker, just simmered it in the same big pan I cooked the meat in to save on the dishes. Instead of a packet of seasoning, I used Taco Seasoning I from this site. It smells, looks and tastes exactly the same (maybe even better) than a store bought version with a FRACTION of the sodium. We're having the leftovers tonight over baked potatoes with shredded cheese and sour cream. Yum!

Dec 30, 2010

Really good & kid friendly! I used frz. corn because I had it on hand and prefered to use (1) can of crushed tomatoes instaed of the tomato paste. Added some beef broth only because I was looking for more of a soup than a stew.

Jan 23, 2008

excellent recipe!! i had to double the recipe for my family size. my kids loved it. even my daughter who claims she doesn't like corn; but she scarfed this dish down. the only thing i did differently was added some chopped onion, bell pepper and a can of petite diced tomatoes (plain--no flavor added). and a little extra seasoning to taste. i also added the sour cream directly to the pot and stirred in, instead of adding to individual servings and served with tostitos. this is definitely a keeper!

Feb 20, 2004

We LOVE this! I make it with ground turkey to lower the fat. A friend drains the beans, leaves out the water and makes this into a dip. Either way, it's always a hit. Tip: this freezes really well!


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  • Calories
  • 635 kcal
  • 32%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 38.7 g
  • 77%
  • Sodium
  • 1596 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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