Subject: Black Bean and Corn Stew Date: Fri, 25 Oct 2002 16:51:44 -0400 (EDT) From: Steve Cavrak To: Zoo Boy From: Luckytrim Newsgroups: rec.food.recipes Subject: Black Bean and Corn Stew Date: Fri, 25 Oct 2002 04:23:35 +0000 (UTC) Organization: Southwest Cyberport Black Bean and Corn Stew 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 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 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.