Three Bean Stew with Vegetables

1. 1

   Finely chop the onions.

2. 2

   Peel and slice the carrots.

3. 3

   Chop the sun-dried tomatoes (drained) and seed and mince the jalapenos, if using.

4. 4

   In a pot large enough to hold all the ingredients, heat the oil over medium heat.

5. 5

   Add the onions and carrots, reduce the heat to medium-low, and simmer covered until somewhat tender, about 3 minutes or so.

6. 6

   Add the sun-dried tomatoes, jalapenos, corn (frozen or thawed), the beans with their juices and the chilies.

7. 7

   Cover.

8. 8

   Turn the heat to high to bring to a boil and then turn down to a medium-low to simmer.

9. 9

   Simmer for as little as 20 minutes to heat the ingredients, or as long as 45 minutes or more for a more mellow and blended flavour.

10. 10

    Check and stir the stew every so often to prevent scorching; if it is, add a little water (2 or so tablespoons).

11. 11

    Add the vinegar and simmer 5 minutes longer.

12. 12

    Season to taste with salt and pepper and serve hot.

13. 13

    *N.

14. 14

    B.

15. 15

    I have also substituted a drained can (about 10 oz., I think) of corn for the frozen with no problems.

* Per serving · 4 servings · Values may vary.