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Mexican Corn Stew Recipe

by Global Cookbook

Ingredients

15 ounce Kidney beans canned 1/4 c. Barley, dry 1 Tbsp. Extra virgin olive oil 2 c. Onion minced 3 Tbsp. Garlic clove chopped 1 lb Carrots package 3 x Celery, 1 stalk 7 c. Vegetable Broth canned 2 x Pepper red

3 1/2 c. Corn,frzn 2 tsp Cumin seed, grnd 2 tsp Coriander, grnd 1/2 tsp Cayenne pepper 5 ounce Tortilla Chips 3 Tbsp. Parsley dry 1 x Fresh jalapenos 16 ounce Tomato canned

Directions

1. Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 c. of corn chips(optional). In large fry pan over medium high heat saute/fry the onions and garlic for 5 min. Add in jalapenos, carrots, celery, bell peppers and all spices. Stir frequently to blend the flavors. Continue cooking for 3 more min stirring frequently. Add in rest of the ingredients (except chips), lower to low heat, cover and cook for about 2 hrs. Put in warmed bowls, top with crushed chips and salsa if you like.

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