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San francisco black bean & corn stew
Artist: _ Yield: 8
Categories: Cereals, Corn, Entrees, Soups & Stews, Vegetables Rating: 0
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Ingredients:
1/4 cupDry sherry or apple juice
1 tbspOlive oil
2 cupOnions, chopped
1/2 cupCelery, chopped
1/2 cupCarrot, chopped
1/2 cupRed bell pepper, chopped
4 cupBlack beans, cooked
2 cupCorn kernels, fresh/frozen
2 cupStock or water
2 tbspGarlic, minced
1 cupChopped tomatoes
2 tspGround cumin
4 tspChili powder or to taste
1/2 tspOregano, dry
1/4 cupFresh cilantro, chopped
2 tbspHoney
2 tbspTomato paste
Procedures:
1In a large stock pot over medium high heat, combine the sherry and oil.
2When hot, add onions.
3Saute, stirring, until soft but not brown.
4Add celery, carrot and bell pepper; saute 5 more minutes.
5Add remaining ingredients; bring to a boil.
6Lower heat and simmer for 15 minutes.
7Before serving, puree 1 cup of the stew in a blender; add back to the pot.
8Variation: serve with crushed corn chips on top.