This is simpler than simple, and always is a big hit. When we went to a restaurant chain called J. Gumbo's and had this stew, we liked it so much that we tried to figure out how they did it. This is our best approximation of how they make Bumblebee Stew. If a vegan version is desired, cut the amount of butter down a bit, substituting with a vegan butter, and use plain rice milk in the tomato soup.
1 large yellow onion, diced
2 sticks salted sweet cream butter
1 small package frozen corn
2 cans black beans, rinsed
2 cans diced tomatoes, strained
2 cans Campbell's tomato soup, constituted with milk
Rice, 1-2 cups dry
Sauté the diced onion in the butter. Add corn and sauté 3-4 more minutes. Add the prepared tomato soup, and then add the beans and tomatoes.
Prepare the rice according to the package instructions.
Serve in a bowl with one big scoop of rice on bottom and the stew on top. Garnish with fresh sliced green onion and cornbread sticks or the bread of your choice.