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San francisco black bean & corn stew
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| Artist: |
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| Categories: |
Cereals, Corn, Entrees, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | In a large stock pot over medium high heat, combine the sherry and oil. | | 2 | When hot, add onions. | | 3 | Saute, stirring, until soft but not brown. | | 4 | Add celery, carrot and bell pepper; saute 5 more minutes. | | 5 | Add remaining ingredients; bring to a boil. | | 6 | Lower heat and simmer for 15 minutes. | | 7 | Before serving, puree 1 cup of the stew in a blender; add back to the pot. | | 8 | Variation: serve with crushed corn chips on top. |
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