Three Bean Stew With Vegetables

• 2 small onions
• 2 carrots
• 1/2 c. sun-dried tomatoes, packed in oil (optional)
• 2 pickled jalapeno peppers (optional)
• 2 Tbsp. vegetable oil
• 1 pkg. (10 oz.) frozen corn kernels
• 1 can (16 oz.) black beans
• 1 can (16 oz.) red kidney beans
• 1 can (16 oz.) chickpeas
• 1 can (4 oz.) chopped green chilies
• 1/4 c. balsamic or sherry wine vinegar
• salt and freshly ground black pepper

1. Chop the onions and tomatoes.
2. Peel and slice the carrots 1/4-inch thick.
3. Seed and mince the jalapenos for a hot and spicy taste.
4. Heat the oil in a medium size saucepan over medium heat. Add the onions and carrots, reduce heat to low, and simmer, covered, until somewhat tender, about 3 minutes.
5. Add the tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices, and chilies.
6. Cover and simmer for as little as 20 minutes just to heat the ingredients or for as long as 45 minutes for a more mellow flavor.
7. Stir the beans to make sure they are not scorching; add a little water if they are.
8. Four servings.
9. Delicious over a bowl of pasta, rice or cornmeal puree.

onions, carrots, tomatoes, peppers, vegetable oil, corn kernels, black beans, red kidney beans, chickpeas, green chilies, balsamic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993447 (may not work)