Name: San Francisco Black Bean and Corn Stew
Ingredients: 1/4 c Dry sherry or apple juice; 1 tb Olive oil; 2 c Onions, chopped; 1/2 c Celery, chopped; 1/2 c Carrot, chopped; 1/2 c Red bell pepper, chopped; 4 c Black beans, cooked; 2 c Corn kernels, fresh/frozen; 2 c Stock or water; 2 tb Garlic, minced; 1 c Chopped tomatoes; 2 ts Ground cumin; 4 ts Chili powder or to taste; 1/2 ts Oregano, dry; 1/4 c Fresh cilantro, chopped; 2 tb Honey; 2 tb Tomato paste

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Vegetarian	Veggie, Soups	8	Servings

INGREDIENTS

1/4	c	Dry sherry or apple juice
1	tb	Olive oil
2	c	Onions, chopped
1/2	c	Celery, chopped
1/2	c	Carrot, chopped
1/2	c	Red bell pepper, chopped
4	c	Black beans, cooked
2	c	Corn kernels, fresh/frozen
2	c	Stock or water
2	tb	Garlic, minced
1	c	Chopped tomatoes
2	ts	Ground cumin
4	ts	Chili powder or to taste
1/2	ts	Oregano, dry
1/4	c	Fresh cilantro, chopped
2	tb	Honey
2	tb	Tomato paste

INSTRUCTIONS

In a large stock pot over medium high heat, combine the sherry and oil.
When hot, add onions. Saute, stirring, until soft but not brown. Add
celery, carrot and bell pepper; saute 5 more minutes. Add remaining
ingredients; bring to a boil. Lower heat and simmer for 15 minutes.
Before serving, puree 1 cup of the stew in a blender; add back to the pot.
Variation: Serve with crushed corn chips on top.
Source: The Vegetarian Times Magazine Jan 96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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