San Francisco Black Bean & Corn Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dry sherry or apple juice,
1 tbsp: Olive oil,
2 cup: Onions, chopped
1/2 cup: Celery, chopped
1/2 cup: Carrot, chopped
1/2 cup: Red bell pepper, chopped
4 cup: Black beans, cooked
2 cup: Corn kernels, fresh/frozen
2 cup: Stock or water,
2 tbsp: Garlic, minced
1 cup: Chopped tomatoes,
2 tsp: Ground cumin,
4 tsp: Chili powder or to taste,
1/2 tsp: Oregano, dry
1/4 cup: Fresh cilantro, chopped
2 tbsp: Honey,
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp