Hominy squash stew
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Hominy squash stew
  Squash    Vegetarian    Soups    Stews  
Last updated 6/12/2012 1:00:55 AM. Recipe ID 24189. Report a problem with this recipe.
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      Title: Hominy squash stew
 Categories: Vegetarian, Soups
      Yield: 4 servings
 
      1 c  Pinto beans
           - soaked overnight
           Salt
      1 ts Cumin seeds
      1 ts Dried Mexican oregano
      1    Cinnamon stick (1" long)
      3    Whole cloves
    1/4 c  Light olive oil
           -=OR=- sunflower seed oil
      1 lg Onion; cut in 1/4-in squares
      2    Garlic cloves; minced
      1 tb Ground red chile
           -=OR=-
           -Paprika for milder flavor
      2 c  Bean broth or water (about)
      1 lb Fresh or canned tomatoes
           - peeled, seeded & chopped,
           - juice reserved
      3 c  Peeled, cubed banana squash
           - (in 1-inch cubes)
      2 c  Cooked hominy
      2    Jalapeno chiles
           - seeded and finely diced
           Chopped cilantro for garnish
           Sour cream, optional
           -=OR=-
           -Shredded Muenster cheese
 
  DRAIN SOAKED BEANS, cover them generously with fresh water and bring
  to boil. Boil vigorously about 5 minutes, skim off any foam that
  rises to surface, then lower heat and simmer 30 minutes. Add 1/2
  teaspoon salt and continue cooking until beans are tender, about
  another 30 minutes. Taste as they cook to be sure they are as done as
  you like them. Drain beans but reserve liquid. Warm small, heavy
  skillet and toast cumin seeds until fragrance emerges. Add oregano,
  stir about 5 seconds, then quickly remove them to plate so they don't
  burn. Combine with cinnamon stick and cloves and grind to a powder in
  electric spice mill. Heat oil in wide skillet and saute onion briskly
  over high heat 1 minute. Lower heat to medium and add garlic, ground
  spice mixture, ground red chile and salt to taste. Stir to combine.
  Add 1/2 cup reserved bean broth and cook, stirring occasionally,
  until onions soften. Add tomatoes and liquid, squash and enough bean
  broth to cover. Simmer until squash is partially cooked, about 20
  minutes. Stir in hominy, beans and diced chiles. Add more broth as
  needed and continue cooking until squash is tender. Taste and check
  seasonings. Serve garnished with cilantro and sour cream or shredded
  cheese.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 24189 (Apr 03, 2005)

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