Catalan Bean Stew

Name: Catalan Bean Stew
Ingredients: 2 each red chili peppers; 3 cups vegetable stock; 2 medium onions peeled; 4 each tomatoes ripe; 6 cloves garlic peeled; 2 slices bread; 1 each potatoes peeled, diced; 1/2 cup parsley leaves chopped; 1 cup corn cooked; 2 tablespoons sherry wine; 1 tablespoon sherry vinegar

11 ingredients

9 steps

Ingredients

2 each red chili peppers
3 cups vegetable stock
2 medium onions peeled
4 each tomatoes ripe
6 cloves garlic peeled
2 slices bread
1 each potatoes peeled, diced
1/2 cup parsley leaves chopped
1 cup corn cooked
2 tablespoons sherry wine
1 tablespoon sherry vinegar

Directions

1

Tear the chiles in half and remove the stems and seeds.
2

Soak the chiles in the stock for 1 hour or until soft.
3

If using paprika, dissolve it in the stock.
4

Preheat the oven to 350F (180C).
5

Place the onions and tomatoes on a baking sheet lined with foil and roast them for 20 minutes.
6

Add the garlic and continue roasting for 20 minutes, or until the garlic is soft and the onions are golden brown.
7

Darkly toast the bread in a toaster.
8

Transfer the chiles to a blender with a slotted spoon, reserving the stock.
9

Add the onions, tomatoes, garlic, and toast and puree until smooth, adding stock as necessary to obtain a thick paste.