Recipe: San Francisco Black Bean and Corn Stew
Categories: Veggie, Soups
Yield: 8 Servings
1/4 c Dry sherry or apple juice
1 tb Olive oil 2 c Onions, chopped
1/2 c Celery, chopped
1/2 c Carrot, chopped
1/2 c Red bell pepper, chopped
4 c Black beans, cooked 2 c Corn kernels, fresh/frozen 2 c Stock or water 2 tb Garlic, minced 1 c Chopped tomatoes 2 ts Ground cumin 4 ts Chili powder or to taste
1/2 ts Oregano, dry
1/4 c Fresh cilantro, chopped
2 tb Honey 2 tb Tomato paste
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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