• 1 large red onion, cut into large chunks
• 3 cloves garlic; roughly cut
• 2 Tbsp. canola oil
• 1 32 oz. can stewed tomatoes
• 2 cups frozen sweet corn
• 8 Oz. tomato sauce
• 2 Tbsp. Chipotle Morita Paste
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 2 cups cooked Rattlesnake Beans

Cook the garlic and onions in oil over medium heat until the onions are translucent, around 5 minutes. Add the remaining ingredients. Bring to a boil then reduce the heat, cover, and simmer for for 20 minutes. If the liquid dissipates too quickly add water or stock to bring the stew to the desired thickness. Add salt and pepper to taste. This stew is wonderful with shredded cheese, spring onions or a spoon of sour cream on top (or use all three).