Fill up on tender chunks of beef,
black beans, and corn.

Prep: 15 Minutes | Cook: 3 hours | Total: 3 hours 15 Minutes


  • 1 tablespoon olive oil
  • 1 pound beef stew meat
  • 1 medium red onion, chopped
  • 2 cups frozen corn
  • 4 cloves garlic, chopped
  • 8 cups chicken stock
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into 8 wedges
  • 2 (15 ounce) can BUSH’S® Black Beans, drained


  • Heat oil in a 10-inch skillet over medium-high heat. Brown beef with half of the chopped onion.
  • Add beef mixture, corn and garlic to slow cooker. Stir in beans, chicken stock and red pepper flakes.
  • Cover and cook 3-4 hours on low.
  • Serve topped with remaining red onion, sour cream, cilantro and lime wedges.

Why Black Beans?

Black Beans are perfect in soups, with rice, pureed for dips or as a standalone side dish. Plus, they're high in protein and fiber, low in fat, and rich in essential vitamins and minerals.

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