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San Francisco Black Bean& Corn Stew Recipe
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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
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