Stew of Beans, Corn and Vegetables

by Editorial Staff

For this stew, you can take any canned beans, which significantly reduces the cooking time.

Servings: 8


  • Canned beans (washed) – 1200 g
  • Corn grains fresh or frozen – 2 cups
  • Zucchini (chopped) – 1 glass (about 1 pc.)
  • Canned tomatoes without skin (chopped) – 1.5 kg
  • Bulgarian pepper (chopped) – 1 glass Onions (chopped) – 0.5 cups
  • Garlic (chopped) – 3 cloves
  • Vegetable oil – 1 tbsp
  • Beer – 330 g or
  • Vegetable broth – 400 g
  • Water – 1 glass
  • Tomato sauce – 230 g
  • Chili pepper, powder – 3-4 teaspoon.
  • Fresh oregano (chopped) – 1 tbsp
  • Ground cumin – 1 teaspoon
  • Ground black pepper – 0.5 teaspoon.
  • Hot sauce – 2-3 drops
  • Cheddar cheese (shredded on a grater) – 1 cup (about 120 g)
  • Fresh oregano for serving


  1. In a very large cast-iron saucepan (cauldron) heat the olive oil, pour in the bell peppers, onions, and garlic, cook, stirring occasionally, until soft. 
  2. Add tomatoes, beer, water, tomato sauce, chili powder, dried oregano, cumin, black pepper, and hot sauce to the cauldron. Bring the mixture to a boil, reduce heat, simmer vegetables under a closed lid for about 10 minutes.
  3. Put beans, corn, and zucchini in a saucepan, bring to a boil again, reduce heat, cook the stew with beans, uncovered, for 10 minutes. Then add 1 tablespoon of oregano, stir stew with beans.
  4. Serve the stew with cheese and fresh oregano leaves.

Enjoy your meal!

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