San Francisco Black Bean & Corn Stew

Recipe Ingredients

1/4 cup	59ml	Dry sherry or apple juice
1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Onions - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	55g / 1.9oz	Carrot - chopped
1/2 cup	73g / 2.6oz	Red bell pepper - chopped
4 cups	640g / 22oz	Black beans - cooked
2 cups	125g / 4.4oz	Corn kernels - fresh/frozen
2 cups	474ml	Stock or water
2 tablespoons	30ml	Garlic - minced
1 cup	62g / 2.2oz	Chopped tomatoes
2 teaspoons	10ml	Ground cumin
4 teaspoons	20ml	Chili powder or to taste
1/2 teaspoon	2.5ml	Oregano - dry
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Tomato paste

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.