Catalan Bean Stew

• 2 each red chili peppers
• 3 cups vegetable stock
• 2 medium onions peeled
• 4 each tomatoes ripe
• 6 cloves garlic peeled
• 2 slices bread
• 1 each potatoes peeled, diced
• 1/2 cup parsley leaves chopped
• 1 cup corn cooked
• 2 tablespoons sherry wine
• 1 tablespoon sherry vinegar

1. Tear the chiles in half and remove the stems and seeds.
2. Soak the chiles in the stock for 1 hour or until soft.
3. If using paprika, dissolve it in the stock.
4. Preheat the oven to 350F (180C).
5. Place the onions and tomatoes on a baking sheet lined with foil and roast them for 20 minutes.
6. Add the garlic and continue roasting for 20 minutes, or until the garlic is soft and the onions are golden brown.
7. Darkly toast the bread in a toaster.
8. Transfer the chiles to a blender with a slotted spoon, reserving the stock.
9. Add the onions, tomatoes, garlic, and toast and puree until smooth, adding stock as necessary to obtain a thick paste.

red chili peppers, vegetable stock, onions, tomatoes, garlic, bread, potatoes, parsley, corn cooked, sherry wine, sherry vinegar

Taken from recipeland.com/recipe/v/catalan-bean-stew-45775 (may not work)