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 by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/