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
- Chop the onions and tomatoes.
- Peel and slice the carrots 1/4-inch thick.
- Seed and mince the jalapenos for a hot and spicy taste.
- 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.
- Add the tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices, and chilies.
- 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.
- Stir the beans to make sure they are not scorching; add a little water if they are.
- Four servings.
- 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)