Three Bean Stew with Vegetables

• 2 small onions
• 2 carrots
• 12 cup sun-dried tomato, packed in oil (optional)
• 2 pickled jalapeno peppers (optional)
• 2 tablespoons oil
• 1 (10 ounce) package frozen corn kernels (see below)
• 1 (16 ounce) can black beans
• 1 (16 ounce) can red kidney beans
• 1 (16 ounce) can chickpeas
• 1 (4 ounce) canchopped green chilies
• 14 cup balsamic vinegar or 14 cup sherry wine vinegar (optional)
• salt
• fresh ground pepper

1. Finely chop the onions.
2. Peel and slice the carrots.
3. Chop the sun-dried tomatoes (drained) and seed and mince the jalapenos, if using.
4. In a pot large enough to hold all the ingredients, heat the oil over medium heat.
5. Add the onions and carrots, reduce the heat to medium-low, and simmer covered until somewhat tender, about 3 minutes or so.
6. Add the sun-dried tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices and the chilies.
7. Cover.
8. Turn the heat to high to bring to a boil and then turn down to a medium-low to simmer.
9. Simmer for as little as 20 minutes to heat the ingredients, or as long as 45 minutes or more for a more mellow and blended flavour.
10. Check and stir the stew every so often to prevent scorching; if it is, add a little water (2 or so tablespoons).
11. Add the vinegar and simmer 5 minutes longer.
12. Season to taste with salt and pepper and serve hot.
13. *N.
14. B.
15. I have also substituted a drained can (about 10 oz., I think) of corn for the frozen with no problems.

onions, carrots, tomato, peppers, oil, corn, black beans, red kidney beans, chickpeas, green chilies, balsamic vinegar, salt, fresh ground pepper

Taken from www.food.com/recipe/three-bean-stew-with-vegetables-81911 (may not work)