San francisco black bean & 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 Submitted By HENRY REINTGES On 12-18-95