|2 tablespoons||Vegetable oil|
|2||Cloves garlic; minced|
|2 tablespoons||Chili powder (or more; to taste)|
|1 tablespoon||Cumin (or more; to taste)|
|1 can||(14 1/2 oz) tomatoes; chopped, juice reserved|
|3 cups||Canned pinto beans (I've used kidney beans most of the time)|
|2 cups||Frozen corn kernels; thawed|
|1 cup||Frozen green beans; thawed|
|½ pounds||Zucchini; diced|
|½ pounds||Yellow summer squash; diced|
|½ bunch||Cilantro leaves; chopped|
Adapted from The Greens Cookbook by Deborah Madison Serves 6 (again, rather generously!!) Heat oil in saucepan. Saute onions 2 minutes; add garlic, chili powder, and cumin, and stir together. Add liquid from bean can and cook 4 minutes. Add tomatoes and cook 5 minutes. Add pinto beans, corn, green beans, zucchini, yellow squash, and salt, and cook slowly until vegetables are done, about 20 minutes. Taste and adjust seasonings. Stir in chopped cilantro just before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by pamra@...
(Alexandra Soltow) on Nov 8, 1997
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