Vegetable stew #2

Yield: 4 servings

Measure Ingredient
3 tablespoons Olive oil
1 large Onion; cut in 1/4 inch
; dice
1 Zucchini; cut in 1/4 inch
; dice
1 Red pepper; cut in 1/4 inch
; dice
1 Yellow pepper; cut in 1/4 inch
; dice
2 Cloves garlic; coarsely chopped
1 tablespoon Good quality chile powder; ancho
1 teaspoon Ground cumin
4 Plum tomatoes; cut into 1 inch
; dice
1 cup Vegetable broth; or water or chicken
; stock
1 cup Cooked black beans; can use canned
1 cup Fresh corn; can use frozen
1 tablespoon Fresh oregano
¼ teaspoon Dried red pepper flakes
¼ cup Flat-leaf parsley; finely chopped
Salt and freshly ground black pepper; to taste

In a large Dutch oven, heat the olive oil until almost smoking. Saut‚ the onions, zucchini, and red and yellow peppers until soft. Add the chile powder and cumin and cook for one minute. Add the tomatoes and broth and cook over low heat for 30 minutes, stirring occasionally. Add the beans and corn and cook for an additional 15 minutes. Add the oregano, red pepper flakes, and parsley, and season with salt and pepper.

Garnish with sour cream, grated cheese and scallions.

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