San Francisco Black Bean and Corn Stew



8 servings



1/4 cup dry sherry
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
4 cups cooked black beans
2 cups frozen corn
2 cups vegetable broth
2 tbsp. minced garlic
1 cup chopped tomatoes
2 tsp. cumin powder
1-1/3 tbsp. chili powder
1/2 tsp. dried oregano
1/4 cup freshly chopped cilantro
2 tbsp. honey
2 tbsp. tomato paste


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

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