Black Bean Stew

BLACK BEAN STEW

2 1-lb. cans black beans
1 1-lb. can chunky salsa or Mexican or chili style tomatoes
2 large potatoes, diced
2 carrots, sliced
3 stalks celery, sliced
1-1 1/2 cups fresh or frozen corn
1 tsp. dried basil
1 1/2 tsp. ground cumin
2 - 3 Tbsp. tomato paste

Cook vegetables until barely soft by steaming or micro-waving. Add salt and pepper to taste if desired. Combine with black beans (not drained), tomatoes, and seasonings in a pot and simmer for 20 minutes or so until the flavors meld a bit. Add tomato paste as needed to thicken the stew.