Savvybearcat.com

Save to favorite Discuss Corn Bean & Pumpkin Stew recipe

Write a comment Print Corn Bean & Pumpkin Stew recipe

Print this recipe Email Corn Bean & Pumpkin Stew recipe to friend

Email this recipe

Corn Bean & Pumpkin Stew

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 cup Pinto beans, soaked
Overnight and drained
each Salt
1 lb Tomatoes, fresh or canned,
Peeled, seeded, and chipped,
Juice
Reserved [peeled and seeded?
Yea, right.]
3 Ears corn (about 1 1/2 C
Kernels)
1 tsp Cumin seeds
1 tsp Oregano
1 Inch piece of cinnamon
3 Cloves
1 large Onion, cut into a medium
Dice
2 Cloves garlic, finely
Chopped
1 tbsp Paprika
2 cup Bean broth or stock [if you
Make the stock yourself, she
Suggests
One made with carrots,
Zucchini, onion, potato,
Parsley, garlic,
Cinnamon, cloves, coriander
Seeds, cumin seeds, cardamom
Pods, and
Salt ]
3 cup Pumpkin or winter squash,
Peeled and cut into 1 inch
Cubes
2 Serrano chilies, seeded and
Finely chopped [or to make
It hotter
Without adding chili powder,
Leave in the seeds]
each Cilantro or parsley,
Chopped, for garnish

Instructions:

Cook the beans in water and 1/2 t salt for about 1.5 hrs or until
beans are tender. Drain and reserve the cooking liquid.

Warm a small heavy skillet and toast the cumin seeds until their
fragrance emerges; then add the oregano, stir for 5 seconds, and
quickly transfer the spices to a plate or bowl so they don't burn.
Combine them with the cinnamon and the cloves, and grind to a powder
in an electric spice mill.

Heat a wide skilled [with water or some sauteing liquid] and saute the
onion briskly over high heat for 1 minute; then lower the heat to
medium. Add the garlic, the spices, the paprika, and 1 t salt. Stir
well to combine; then add 1/2 C reserved bean broth or stock and
cook, stirring occasionally, until the onion is soft. Next add the
tomatoes and cook 5 minutes. Then add the pumpkin or winter squash
along with another C of bean broth or stock. After 20 to 30 minutes,
or when the pumpkin is about half-cooked -- soft but still too firm
to eat -- add the corn, the beans, and the fresh chilies. Thin with
the reserved tomato juice, adding more broth or stock as necessary.
Cook until the pumpkin is tender. Check the seasoning, and add more
salt if necessary. Serve garnished with the chopped cilantro or
parsley.

Even though there is corn in the stew, corn bread or tortillas make a
good accompaniment.

Well, the book is actually Greens, not Savory Way, but here's the
adapted recipe (p. 218 for those of you that have it on your shelf).

From: Cindy_Bloch@transarc.com. Fatfree Digest [Volume 11 Issue 4],
Oct. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.