Zuni stew

Yield: 6 Servings

Measure Ingredient
2 tablespoons Vegetable oil
2 \N Onions; chopped
2 \N 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
2 teaspoons Salt
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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