You may also like
Categories:
vegetable oil onion clove garlic carrots cumin vegetable stock black beans corn kernels pepper tomatoes
Viewed: 46 - Published at: 5 years agoIngredients
- 1 Tbsp. Vegetable oil
- 1 x Onion, minced
- 1 x Clove garlic, chopped
- 2 x Carrots, minced
- 2 tsp Chili pwdr
- 1 tsp Grnd cumin
- 4 c. Vegetable stock
- 2 can (14-ounce) black beans, liquid removed and rinsed
- 1 can (7-ounce) corn kernels
- 1/4 tsp Pepper
- 1 can (10-ounce) stewed tomatoes
Method
- This recipe comes from Canadian Living Magazine.
- It is simple, tasty and filling, especially for our cool winter nights in Alberta.
- Any kind of canned beans can be used instead of black beans.
- A dash of Warm Sauce at the table is a nice touch.
- In large saucepan, heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally, for 5 min or possibly till onion is softened.
- Add in chili pwdr and cumin; cook, stirring, for 1 minute.
- Add in stock, 1 can of the beans, corn and pepper; bring to boil.
- Meanwhile, in food processor or possibly blender, puree together tomatoes and remaining can of beans; add in to pot.
- Reduce heat, cover and simmer for 10 to 15 min or possibly till carrots are tender.
- Makes 6 servings.
