Mexican Corn Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Kidney beans canned,
1/4 cup: Barley, dry
1 tbsp: Olive oil,
2 cup: Onion chopped,
3 tbsp: Garlic clove minced,
1 lbs: Carrots package,
3 each: Celery, 1 stalk
7 cup: Vegetable Broth canned,
2 each: Pepper red,
3 1/2 cup: Corn, frozen
2 tsp: Cumin seed, ground
2 tsp: Coriander, ground
1/2 tsp: Cayenne pepper,
5 ounce: Tortilla Chips,
3 tbsp: Parsley dried,
1 each: Fresh jalapenos,
16 ounce: Tomato canned,
Directions:
Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
bell peppers and all spices. Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently. Add rest of
the ingredients (except chips), lower to low heat, cover and cook for
about 2 hours. Put in warmed bowls, top with crushed chips and salsa
if desired.
Source from luhu.jp
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
bell peppers and all spices. Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently. Add rest of
the ingredients (except chips), lower to low heat, cover and cook for
about 2 hours. Put in warmed bowls, top with crushed chips and salsa
if desired.
Source from luhu.jp