Bean & Corn Stew
Serves: 4
Time: 2 hrs
Work Time: 10 mins

Ingredients:
* Black beans in liquid, 2 cups
* Diced tomato, 2 cups
* Corn kernels, 2 cups
* Sweet onion, 1
* Olive oil, 1/4 cup
* Paprika, 1/2 tsp
* Cayenne pepper, 1/2 tsp
* Salt, 1 tsp[1]

Steps:
1. Chop the onion.
2. In your biggest pot, heat olive oil over medium heat. After heating it for
   about 2 mins, put the onion in.
3. Brown the onion.
4. Put the black beans, corn, and tomato in, including their liquids.
5. Add paprika, cayenne, and salt.
6. Once the liquid comes back to a boil, reduce to low heat and let it simmer
   for a couple of hours, stirring every 10 minutes or so.

Serving:
* With rough bread (multigrain rye is good)
* Grate cheese over the top if you like

Leftovers: keeps 3-4 days in the fridge.

Notes:
[1]: If your black beans do not have added salt, you probably need more than 1
     tsp here - try 2 tsp instead. Do not just add a bunch of salt without
     tasting though!