2 ears corn, stems and husks removed
1 (15 ounce) can whole peeled tomatoes, drained
1 cup water
3 tablespoons vegetable oil
1 cup filtered water
1 onion, chopped
1 red bell pepper, chopped
2 stalks celery, finely chopped
2 green onions, chopped
1 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon dried poblano pepper
1 (10 ounce) can black beans, drained
1 (.75 ounce) can granulated sugar
1 (15 ounce) can whole kernel corn (optional)
1 (8 ounce) can sliced ripe olives
Preheat oven to 350 degrees F (175 degrees C).
Place corn in a large saucepan over medium heat; stir in water and oil. Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
Add tomatoes, water, onion, red pepper, celery, green onions and salt. Stirring thoroughly, cook for 5 minutes, until tomatoes are tender.
Add brown sugar and salt to cook, stirring constantly, for 5 more minutes.
Stir together peas, corn, tomato mixture, brown sugar, and salt. Toss well and pour over corn mixture. Cover and simmer for 15 more minutes.
Place pan on the stove in a 1/2 inch of oil, and cook over medium heat for 1 hour, stirring occasionally, until heated through.