Recipe: San Francisco Black Bean and Corn Stew

SAN FRANCISCO BLACK BEAN AND CORN STEW

1/4 cup dry sherry or apple juice
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
4 cups black beans, cooked
2 cups frozen corn
2 cups vegetable broth or use water
2 tbsp minced garlic
1 cup chopped tomatoes
2 tsp cumin powder
4 tsp chili powder
1/2 tsp oregano, dried
1/4 cup cilantro, fresh, chopped
2 tbsp honey
2 tbsp tomato paste
cornbread or crushed corn chips (optional, to serve)

In a large soup pot over medium-high heat, add sherry (or apple juice).

When hot, add onions. Saute, stirring, until soft but not brown.

Add celery, carrot and bell pepper; saute 5 minutes.

Add remaining ingredients; bring to a boil. Lower heat; simmer 15 minutes.

Serve with cornbread or crushed corn chips if desired.

Servings: 8
Source: Vegetarian Times, January 1996