Black bean and pumpkin pepper stew

Yield: 4 Servings

Measure Ingredient
1 pounds Red kuri pumpkin; cooked
1 small White onion (one-third cup); chopped
2 Green onions; chopped
1 Clove garlic; minced
1 teaspoon Vegetable oil
¼ cup Chopped red bell pepper
1½ cup Shredded cabbage
¼ cup Diced roasted jalapeno peppers
1 cup Vegetable broth; from base
1 teaspoon Ground ancho chilies; mixed with
¼ teaspoon Olive oil
Cocoa powder
Cinnamon
Cayenne
Cumin
Black pepper
Oregano
1 cup Cooked black beans; drained and rinsed
1 tablespoon Chipotle pepper with adobo sauce, minced
1 tablespoon Soft bread crumbs; mixed with
1 teaspoon Fresh lime juice; as thickener
2 tablespoons Chopped fresh cilantro
3 cups Cooked white rice
2 cups Fruit salsa

Cook wedges of squash until crisp tender (around 5 mins Microwave on High).

Let stand to cool and cook a little more. Pare, and cut into 1-inch chunks.

In a wok or large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans and the squash and simmer; adding water as needed to maintain a thin gravy.

Add the chipotle. Stir in the moistened bread crumbs and cook until noticeably thickener. Then add the fresh cilantro and heat through. Serve on cooked white rice. PER SERVING: 387 cals, 3.7 g fat (8½% cff) Approx PER SERVING: 479 cals, 3⅘ g fat (6.9% cff) with a fruit relish.

VARY: Use a bottle chipotle sauce like Troy's instead of canned chipotle adobo.

Recipe by: Hanneman November 1997 Posted to Digest eat-lf.v097.n299 by KitPATh <phannema@...> on Nov 24, 1997

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