Three Bean Stew With Vegetables - cooking recipe

Ingredients

2 small onions
2 carrots
1/2 c. sun dried tomatoes (in oil)
2 pickled jalapeno peppers
2 Tbsp. vegetable oil
1 (10 oz.) pkg. frozen corn
1 (16 oz.) can black beans
1 (16 oz.) red kidney beans
1 (16 oz.) can chickpeas
1 (4 oz.) can chopped chilies
1/2 c. balsamic vinegar
salt and pepper

Preparation

Chop onions and tomatoes.
Peel and slice carrots 1/4-inch thick.
Seed and mince the jalapenos.
Heat oil in medium saucepan.
Add the onions and carrots.
Reduce heat to low. Simmer for about 3 minutes.
Add the tomatoes, jalapenos, corn, beans with their juices and chilies.
Cover and simmer for 20 minutes or 45 minutes for a more mellow flavor.
Good over pasta or rice.