Yield: 6 servings
|3 cups||Cranberry beans, fresh;|
|5 cups||Cold water|
|¼ cup||Olive oil|
|1½ cup||Onion; coarsely chopped|
|½ teaspoon||Garlic; finely chopped|
|6 mediums||Tomatoes; peeled, seeded and|
|1½ teaspoon||Dried basil|
|1 teaspoon||Dried oregano|
|\N \N||Black pepper; freshly ground|
|1 pounds||Winter squash; peeled,|
|\N \N||;seeded and cut into 1 inch|
|\N \N||;cubes (about 2 cups)|
|½ cup||Corn kernels, fresh; cut|
|\N \N||;from 1 large ear of corn or|
|\N \N||;1/2 cup defrosted frozen|
|\N \N||;corn kernels|
SILVER XPRESS MAIL SYSTEM 5.
Rinse the beans under cold running water and combine them with 5 cups of water in a heavy 5 quart casserole. Bring to a boil, reduce the heat to low and let the beans simmer, half covered.
In a heavy 8 to 10 inch skillet heat the oil over moderate heat.
Add the onions and garlic, and cook, stirring occasionally, for 5 minutes, or until the onions are soft and transparent but not brown.
Stir in the tomatoes, basil, oregano and a few grindings of pepper, raise the heat and boil briskly, stirring, until the mixture becomes a thick puree. Add the puree and the squash to the simmering beans.
Cover and cook over low heat for 1½ to 2 hours. When the beans are tender, stir in the corn, and simmer 5 minutes. Season with salt, and transfer the beans to a serving bowl. Serve hot in soup plates. If you like, serve pebre sauce with the beans, topping each portion with a spoonful of sauce.
NOTE: If fresh cranberry beans are unavailable, substitute 1 ½ cups of dried cranberry or navy beans. Rinse them, bring to a boil in 6 cups of water, and boil for 2 minutes. Turn off the heat and let the beans soak for an hour. Add the puree and squash and proceed with the recipe.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Beach, CA * 310-543-0439 V.32bis (1:102/125) Submitted By MICHELLE BRUCE On 02-04-95