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Makes 6 servings
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FOR STEW: |
| 3 |
cans (15 ounces each)
no-salt-added black beans, Eden Organics® |
| 1 |
jar (16-ounce) peach-mango salsa, Desert
Pepper® |
| 1/2 |
cup frozen chopped onions, Ore-Ida® |
| 1/4 |
cup light balsamic vinaigrette, Newman’s
Own® |
| 1/4 |
cup chopped fresh cilantro |
| 1 |
package (8.8-ounce) cooked brown rice, Uncle
Ben’s Ready Rice® |
| |
FOR SHERRIED CORN: |
| 1 1/2 |
cups frozen organic corn kernels,
Cascadia® |
| 1/2 |
cup frozen chopped onions, Ore-Ida® |
| 1/4 |
cup dry sherry, Christian
Brothers® |
| 1/4 |
teaspoon salt |
| 1/3 |
cup low-fat organic sour cream, Horizon® |
FOR STEW:
- Combine all ingredients, except brown rice, in a large
pot. Bring to a boil over high heat. Reduce heat and simmer
for 15 minutes.
- Remove and puree 1/2 of beans in a blender and stir back
into stew. Stir in rice and keep warm over low heat until ready
to serve, stirring occasionally.
FOR SHERRIED CORN:
- Combine all ingredients, except sour cream, in a small
pot. Bring to a boil over high heat. Reduce heat and simmer
until liquid is reduced by half. Remove from heat and stir
in sour cream.
- To serve, ladle black bean stew into 6 serving bowls with
Sherried Corn spooned on top.
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