San francisco black bean and corn stew

8 Servings

Ingredients

Quantity Ingredient
¼ cup Dry sherry or apple juice
1 tablespoon Olive oil
2 cups Onions, chopped
½ cup Celery, chopped
½ cup Carrot, chopped
½ cup Red bell pepper, chopped
4 cups Black beans, cooked
2 cups Corn kernels, fresh/frozen
2 cups Stock or water
2 tablespoons Garlic, minced
1 cup Chopped tomatoes
2 teaspoons Ground cumin
4 teaspoons Chili powder or to taste
½ teaspoon Oregano, dry
¼ cup Fresh cilantro, chopped
2 tablespoons Honey
2 tablespoons Tomato paste

Directions

In a large stock pot over medium high heat, combine the sherry and oil.

When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 more minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes.

Before serving, puree 1 cup of the stew in a blender; add back to the pot.

Variation: Serve with crushed corn chips on top.

Source: The Vegetarian Times Magazine Jan 96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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