Monday, March 26, 2007

Skytown Stew

I wanted to make a tomato-bean-corn gazpacho for supper tonight to use up some garden produce from the freezer, but the weather was cold and damp, so hot soup was called for. Here's what I came up with:

Skytown Stew (Skytown is the hip, happening moniker for Schuylerville)

1 onion, peeled and chopped
2 Tbsp. olive oil
1 green pepper, chopped
3 cloves garlic, peeled and chopped
1 (15 oz.) can black beans, drained
1 (15 oz.) can corn, drained
1 (28 oz.) can diced tomatoes (I had a bag of frozen roasted tomatoes from our garden)
2 cups cooked rice
Grated Cheddar and Parmesan cheese

Heat olive oil in pan. Saute onions and garlic until golden. Add peppers and saute until softened, about 10 minutes. Puree tomatoes in food processor and add to pan. Bring to boil and simmer 10 minutes. Add rice, beans and corn and stir until heated through. Serve with cheeses on top. Season with salt and pepper (Dan used his ubiquitous chipotle hot sauce too).

Serves 4-6.

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