Recipe
January 27, 2011
Black Bean & Sweet Pepper Stew Recipe
Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook 3-5 minutes or until softened. Add celery and carrot and cook 3-5 minutes or until onions are translucent and carrots and celery start to soften. Add red and yellow peppers, cumin, jalapeño and chili powder and cook another minute. Add tomatoes and bring to a boil.
Step 2: Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Add beans, red wine, lemon juice and parsley and season well with salt and pepper. Simmer another 5-7 minutes to combine flavours.
Step 3: Transfer the bean mixture to an 8-cup baking dish and cover with sliced cheddar cheese.
Step 4: Preheat oven to 350°F.
Step 5: To make the cornbread topping, combine cornmeal, flour, sugar, salt, baking powder and chili powder in a medium bowl. Stir in egg, milk and jalapeño. Stir in butter. Pour batter over stew and place baking dish on a baking sheet in case of spillovers. Bake 20-25 minutes or until a toothpick inserted into the cornbread comes out clean.
Directions
Yield:
Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook 3-5 minutes or until softened. Add celery and carrot and cook 3-5 minutes or until onions are translucent and carrots and celery start to soften. Add red and yellow peppers, cumin, jalapeño and chili powder and cook another minute. Add tomatoes and bring to a boil.
Step 2: Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Add beans, red wine, lemon juice and parsley and season well with salt and pepper. Simmer another 5-7 minutes to combine flavours.
Step 3: Transfer the bean mixture to an 8-cup baking dish and cover with sliced cheddar cheese.
Step 4: Preheat oven to 350°F.
Step 5: To make the cornbread topping, combine cornmeal, flour, sugar, salt, baking powder and chili powder in a medium bowl. Stir in egg, milk and jalapeño. Stir in butter. Pour batter over stew and place baking dish on a baking sheet in case of spillovers. Bake 20-25 minutes or until a toothpick inserted into the cornbread comes out clean.