Black Bean Stew

Makes 6 servings

BLACK BEAN STEW
3 cans (15 ounces each) no-salt-added black beans, rinsed and drained
1 jar (16 ounces) peach-mango salsa
1⁄2 cup frozen chopped onions
1⁄4 cup balsamic vinaigrette
1 package (8.8 ounces) brown rice, cooked
1⁄4 cup chopped fresh cilantro, plus more for garnish

SHERRIED CORN
1 1⁄2 cups frozen kernel corn kernels
1⁄2 cup frozen chopped onions
1⁄4 cup dry sherry
1⁄4 teaspoon salt
1⁄3 cup sour cream

1. For black bean stew: In a large pot, combine beans, peach-mango salsa, onions, and vinaigrette. Bring to a boil over high heat, reduce to a simmer, and cook for 15 minutes.
2. Transfer half of the bean mixture to a blender. Cover, vent lid, and place a towel on top of blender. Blend until mixture is almost smooth, then stir back into pot. Stir in rice and cilantro. Cover and keep warm over low heat until ready to serve, stirring occasionally.
3. For sherried corn: In a small saucepan, combine corn kernels, onions, dry sherry, and salt. Bring to a boil over high heat, reduce to
a simmer, and cook until liquid is reduced by half. Remove from heat and stir in sour cream.
4. To serve, ladle stew into 6 bowls. Top with sherried corn. Garnish with chopped cilantro, if desired.