Mexican Corn Stew
Ingredients| 15 oz kidney beans canned 1/4 cup barley, dry 1 tbsp olive oil 2 cup onion chopped 3 tbsp garlic clove minced 1 lb carrots package 3 each celery, 1 stalk 7 cup vegetable broth canned 2 each pepper red 3 1/2 cup corn,frozen 2 tsp cumin seed, ground 2 tsp coriander, ground 1/2 tsp cayenne pepper 5 oz tortilla chips 3 tbsp parsley dried 1 each fresh jalapenos 16 oz tomato canned |
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Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Add jalapenos, carrots, celery,
bell peppers and all spices. Stir frequently to blend the flavors.
Continue cooking for 3 more minutes stirring frequently. Add rest of
the ingredients (except chips), lower to low heat, cover and cook for
about 2 hours. Put in warmed bowls, top with crushed chips and salsa
if desired.
Servings:
4
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