Try this San Francisco Black Bean and Corn Stew recipe, or contribute your own.
Suggest a better descriptionIn a large stock pot over medium high heat, combine the sherry and oil. When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 more minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes. Before serving, puree 1 cup of the stew in a blender; add back to the pot. Variation: Serve with crushed corn chips on top. Source: The Vegetarian Times Magazine Jan 96
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Serving Size: 1 Serving (90g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 53 | ||
Calories from Fat: 7 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 171.3mg | 6 % | |
Potassium 278.5mg | 7 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 9.7g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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