Three Bean Stew With Vegetables

12 ingredients
9 steps

Ingredients

  • 2 small onions
  • 2 carrots
  • 1/2 c. sun-dried tomatoes, packed in oil (optional)
  • 2 pickled jalapeno peppers (optional)
  • 2 Tbsp. vegetable oil
  • 1 pkg. (10 oz.) frozen corn kernels
  • 1 can (16 oz.) black beans
  • 1 can (16 oz.) red kidney beans
  • 1 can (16 oz.) chickpeas
  • 1 can (4 oz.) chopped green chilies
  • 1/4 c. balsamic or sherry wine vinegar
  • salt and freshly ground black pepper

Directions

  1. 1
    Chop the onions and tomatoes.
  2. 2
    Peel and slice the carrots 1/4-inch thick.
  3. 3
    Seed and mince the jalapenos for a hot and spicy taste.
  4. 4
    Heat the oil in a medium size saucepan over medium heat. Add the onions and carrots, reduce heat to low, and simmer, covered, until somewhat tender, about 3 minutes.
  5. 5
    Add the tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices, and chilies.
  6. 6
    Cover and simmer for as little as 20 minutes just to heat the ingredients or for as long as 45 minutes for a more mellow flavor.
  7. 7
    Stir the beans to make sure they are not scorching; add a little water if they are.
  8. 8
    Four servings.
  9. 9
    Delicious over a bowl of pasta, rice or cornmeal puree.

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