Recipe - San Francisco Black Bean And Corn Stew

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

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