Black Bean Stew with Sherry Creamed Corn

Ingredients

• 31 ounce black beans drained and rinsed canned
• 0.3 teaspoon cayenne pepper 
• 1 cup chicken stock see low-sodium canned
• 1 pinch cinnamon 
• 2 cups corn kernels 
• 2 tablespoons medium-dry sherry 
• 2 large garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 cup heavy cream 
• 1 tablespoon olive oil extra-virgin
• 1 medium onion coarsely chopped
• 1 pound pork sausage smoked sliced into 1/4-inch rounds
• 4 servings salt and pepper black freshly ground
• 4 small scallions thinly sliced
• 1 tablespoon tomato paste 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Heat the olive oil in a large saucepan.
2. Add the onion, garlic, cumin, cayenne and cinnamon, cover and cook over moderate heat, stirring a few times, until the onion softens, about 5 minutes.
3. Add the tomato paste and stir until shiny, about 1 minute.
4. Add the stock, black beans and sausage and bring to a simmer. Cover and cook over low heat for 10 minutes.
5. Meanwhile, in a medium saucepan, simmer the corn in the cream over low heat, stirring occasionally, until thickened, about 10 minutes.
6. Add the sherry and scallions and simmer for 3 minutes longer. Season with salt and pepper.
7. Ladle the stew into bowls, spoon the corn on top and serve.