| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pinto beans, soaked |
|
|
Overnight and drained |
|
x |
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 |
ts |
Cumin seeds |
| 1 |
ts |
Oregano |
| 1 |
|
Inch piece of cinnamon |
| 3 |
|
Cloves |
| 1 |
lg |
Onion, cut into a medium |
|
|
Dice |
| 2 |
|
Cloves garlic, finely |
|
|
Chopped |
| 1 |
tb |
Paprika |
| 2 |
c |
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 |
c |
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] |
|
x |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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