By Nellie Palmer
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 4 cups vegetable stock
- 2 (15 oz) cans black beans, rinsed and drained
- 2 (8.75 oz) cans white shoepeg corn (or one frozen package of Pictsweet corn, or 16 oz fresh corn off the cob)
- 1/4 tsp ground black pepper
- 1 (28 oz) can stewed Marzano tomatoes
- 8 oz of cooked and diced Turkey Tasso (any type of
spicy ham or sausage will work here)
Directions
Step 1
In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally for 5 minutes or until onion is softened. Add cooked tasso, chili powder and cumin; cook, stirring for 2 minutes. Add stock, beans, corn, and pepper; bring to boil.
Step 2
Meanwhile, in food processor or blender, puree tomatoes leaving chunks of tomato, add to pot. Reduce heat, cover, and simmer for 30 minutes or until tasso is tender.
Step 3
Season to taste with salt and pepper and enjoy!