Three Bean Stew with Vegetables

Name: Three Bean Stew with Vegetables
Yield: Makes: 4 servings
Ingredients: ½ cup sun-dried tomatoes, packed in oil (optional); Salt and freshly ground black pepper; ¼ cup balsamic or sherry wine vinegar; 2 pickled jalapeño peppers (optional); 2 tablespoons vegetable oil; 1 package (10 ounces) frozen corn kernels; 2 small onions; 2 carrots; 1 can (16 ounces) red kidney beans; ¼ can (16 ounces) chick-peas; 1 can (4 ounces) chopped green chilies; 1 can (16 ounces) black beans

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This dish is so easy to make it’s hard to believe it could taste as good as it does. Turn it into dinner by serving it over a bowlful of pasta, rice, or cornmeal purée.

Ingredients

2 small onions
2 carrots
½ cup sun-dried tomatoes, packed in oil

Dinner
Stew
Gluten-free
Vegan

Method

Finely chop the onions. Peel and slice the carrots ¼ inch thick. Chop the sun-dried tomatoes, and, if you like your food hot and spicy, seed and mince the jalapeños.
Heat the oil in a medium-size saucepan over medium heat. Add the onions and carrots, reduce the heat to low, and simmer covered until somewhat tender, about 3 minutes.
Add the sun-dried t