Kettle stew

Yield: 4 servings

Measure Ingredient
1 cup Chopped onions
1 large Garlic clove, pressed
2 tablespoons Minced chilies
3 tablespoons Olive oil
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
4 smalls Potatoes, cubed
3 cups Drained canned tomatoes, chopped
2 cups Cut green beans
1 small Zucchini, sliced
2 cups Corn
1 tablespoon Cilantro
Salt

In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes.

Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered.

Stir in tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini & corn. Simmer, covered on low heat till the vegetables are tender. If the stew seems too dry, add some tomato juice or water. Add cilantro & salt to taste. Serve with cornbread.

"Sundays at Moosewood Restaurant Cookbook"

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