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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
1 tablespoon vegetable oil |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
1 tablespoon chili powder |
1/4 teaspoon cumin |
1/4 teaspoon ground cinnamon |
1 (14 1/2 ounce) can whole canned tomatoes, undrained (i use canned diced tomatoes) |
1 1/2 cups cooked black beans, drained |
1 cup corn kernel, drained |
1/4 cup water |
1 teaspoon sugar |
1/4 teaspoon ground sage |
1/4 teaspoon salt, to taste |
1/4 teaspoon tabasco sauce, to taste |
1 cup diced carrot |
1/3 cup chopped fresh cilantro |
Directions:
1. In a 3-quart pot, heat the oil over med-high heat.
2. Add in bell peppers and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
3. Stir in the chili powder, cumin, and cinnamon until absorbed.
4. Add in the tomatoes, breaking them up with the back of a spoon.
5. Add in the black beans, corn, water, sugar, sage, salt, and Tabasco.
6. Cook, uncovered, stirring occasionally, for 15 minutes.
7. Stir in carrots and cilantro; cook, uncovered, 10 minutes longer or until vegetables are tender and stew is slightly thickened.
8. *Adding the carrots near the end leaves them slightly crunchy. For softer carrots, add them when you add in the beans.
9. Good served over cornbread.
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