Black-Bean-and-Corn Stew

Directions

1. 1
   In a large saucepan, heat oil over medium.
2. 2
   Add onion; cook until softened, 5 to 6 minutes.
3. 3
   Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
4. 4
   To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt.
5. 5
   Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
6. 6
   In a blender or food processor, puree 2 cups of the stew.
7. 7
   Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes.
8. 8
   Serve hot.