Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 25 min. + standing Cook: 15 min.

YIELD: 14 servings (3/4 cup each).

My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier,

Louisville, Kentucky

Ingredients:

3 medium sweet red peppers

1 cup quinoa, rinsed

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1/3 cup all-purpose flour

4 cups vegetable stock

2 cups heavy whipping cream

6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed

1 can (15 ounces) pinto beans, rinsed and drained

2 tablespoons minced parsley

1/2 teaspoon minced fresh thyme

1-1/2 teaspoons salt

1/2 teaspoon pepper

Directions:

1. Broil peppers 4 in. from the heat until skins blister, about 5

minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.

2. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.

3. Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.

4. In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.

5. Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.

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