Ingredients
- 1,100 gr black beans
- 475 ml stock
- 300 gr corn kernels
- 240 gr onions
- 160 gr tomatoes (chopped)
- 95 gr carrot
- 65 gr bell pepper (red)
- 60 ml dry sherry
- 50 gr celery
- 30 ml honey
- 34 gr cilantro (fresh)
- 34 gr tomato paste
- 18 gr garlic
- 16 ml olive oil
- 4 gr cumin (ground)
- 1 gr oregano
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.
