INGREDIENTS

INSTRUCTIONS

"A delicious and heathful combination of ingredients make up this homey
autumnal stew. Make it hotter, if you like, with ground ancho chilies or
chile powder."
NOTE: 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.
Cook the beans in water and 1/2 t salt for about 1.5 hours 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 skillet (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 spice, 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 chiles. 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
cliantro or parsley.
Even though there is corn in the stew, corn bread or tortillas make a  good
accompaniment.
originally posted by Cindy_Bloch@transarc.com.
kelly roddy mchugh        kroddy@bgnet.bgsu.edu
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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