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Bean, Corn and Pumpkin Stew

6 servings


1 cup black beans or pinto beans, soaked overnight and drained (yields 3 cups cooked beans)
Or 19 oz canned beans. Set liquid aside.
2 tbsp oil
1 lb onion, cut into medium dice
2 cloves garlic, finely chopped
1 tsp cumin
1 tsp oregano
2 tsp paprika
1 tsp salt
½ tsp cinnamon
2 pinch cloves
1 lb tomatoes, fresh, chopped or 28 oz canned tomatoes, diced. Set liquid aside.
3 cups (approx 1 lb) pumpkin or winter squash, peeled, cut into 1 inch cubes
2 cups bean broth
12 oz can corn kernels, drained
1-2 fresh green chilies, finely chopped
2 tbsp cilantro or parsley, chopped

Cook the beans in water for about 1 hour, or until beans are tender. Drain and set the cooking liquid aside.

Heat oil in a wide skillet and sauté the onion for a minute. Add the garlic, spices and salt. Stir well to combine, then add ½ cup of bean broth and cook, stirring occasionally, until onion is soft. Add the tomatoes and pumpkins along with another cup of bean broth. When the pumpkin is about half cooked, add the corn, the beans and chilies. Thin with the reserved tomato juice and add more bean stock if necessary. Cook until pumpkin is tender. Season to taste with salt and the other spices if necessary. Add cilantro or parsley just before serving.
Posted by Goldenwood Lodge on 18 Feb 2008 - 12:53