From Sandi's Recipe File - Three Bean Stew with Vegetables

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"From Sandi's Recipe File"

Recipe Source:
Monday To Friday Cookbook
by Michele Urvater

Stews

Three Bean Stew with Vegetables

Amount	Ingredient
2	small onions
2	carrots
1/2 cup	sun-dried tomatoes, packed in oil (optional)
2	pickled jalapeno peppers (optional)
2 tablespoons	vegetable oil
1 package (10 ounces)	frozen corn kernels
1 can (16 ounces)	black beans
1 can (16 ounces)	red kidney beans
1 can (16 ounces)	chick-peas
1 can (4 ounces)	chopped green chilies
1/4 cup	balsamic or sherry wine vinegar
	salt
	freshly ground pepper

Preparation Tips:

1. Finely chop the onions.
Peel and slice the carrots 1/4 inch thick.
Chop the sun-dried tomatoes, and if you like your food hot and spicy, seed and mince the jalapenos.
2. 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.
3. Add the sun-dried tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices, and chilies.
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.
Check and stir the beans every now and then to make sure they are not scorching; add a few tablespoons of water if they are.
4. Add the vinegar and simmer 5 minutes longer.
Season to taste with salt and pepper and serve hot.
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