Tuesday, January 17, 2012

Chipotle, Corn, and Black Bean Stew

2 Tbsp olive oil
1 large onion, quartered and thinly sliced
3 cloves garlic
2 tsp ground cumin
1/2 tsp salt
few dashes pepper
2 chipotle peppers (canned), drained and chopped
28 oz can crushed tomatoes
3 cups water
4 russet potatoes, diced
2 carrots, diced
1 cup corn
16 oz black beans, drained and rinsed
1 cup fresh cilantro, chopped
finely grated zest of 1 lime
juice of 1 lime

1.  In a stockpot, saute onions in oil over moderate heat for 5 minutes.  Add garlic, cumin, salt and pepper.  Saute 1 more minute.  Add chipotles, tomatoes and water, stirl.  Add potatoes and carrots.  Cover and bring to a low boil, and simmer for 20 minutes.
2.  Uncover, add the corn and beans.  Thin with more water if needed.  Cook uncovered 5 more minutes.  Add cilantro. lime zest and lime juice.  Let sit at least 10 minutes, or longer!)

No comments:

Post a Comment