San Francisco Black Bean& Corn Stew

Ingredients

60 ml dry sherry
16 ml olive oil
240 gr onions
50 gr celery
95 gr carrot
65 gr bell pepper
1,100 gr black beans
300 gr corn kernels
475 ml stock
18 gr garlic
160 gr tomatoes
4 gr cumin
1 gr oregano
34 gr cilantro
30 ml honey
34 gr 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.