Corn Bean And Pumpkin Stew
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Corn Bean And Pumpkin Stew
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Last updated 6/12/2012 1:17:51 AM. Recipe ID 48423. Report a problem with this recipe.
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      Title: Corn bean and pumpkin stew
 Categories: None
      Yield: 1 Servings
 
      1 c  Pinto beans, soaked
           Overnight and drained
        x  Salt
      1 lb Tomatoes, fresh or canned,
           Peeled, seeded, and chipped,
           Juice
           Reserved [peeled and seeded?
           Yea, right.]
      3    Ears corn (about 1 1/2 C
           Kernels)
      1 ts Cumin seeds
      1 ts Oregano
      1    Inch piece of cinnamon
      3    Cloves
      1 lg Onion, cut into a medium
           Dice
      2    Cloves garlic, finely
           Chopped
      1 tb Paprika
      2 c  Bean broth or stock [if you
           Make the stock yourself, she
           Suggests
           One made with carrots,
           Zucchini, onion, potato,
           Parsley, garlic,
           Cinnamon, cloves, coriander
           Seeds, cumin seeds, cardamom
           Pods, and
           Salt ]
      3 c  Pumpkin or winter squash,
           Peeled and cut into 1 inch
           Cubes
      2    Serrano chilies, seeded and
           Finely chopped [or to make
           It hotter
           Without adding chili powder,
           Leave in the seeds]
        x  Cilantro or parsley,
           Chopped, for garnish
 
  Cook the beans in water and 1/2 t salt for about 1.5 hrs or until
  beans are tender.  Drain and reserve the cooking liquid.
  
  Warm a small heavy skillet and toast the cumin seeds until their
  fragrance emerges; then add the oregano, stir for 5 seconds, and
  quickly transfer the spices to a plate or bowl so they don't burn.
  Combine them with the cinnamon and the cloves, and grind to a powder
  in an electric spice mill.
  
  Heat a wide skilled [with water or some sauteing liquid] and saute the
  onion briskly over high heat for 1 minute; then lower the heat to
  medium. Add the garlic, the spices, the paprika, and 1 t salt. Stir
  well to combine; then add 1/2 C reserved bean broth or stock and
  cook, stirring occasionally, until the onion is soft. Next add the
  tomatoes and cook 5 minutes. Then add the pumpkin or winter squash
  along with another C of bean broth or stock.  After 20 to 30 minutes,
  or when the pumpkin is about half-cooked -- soft but still too firm
  to eat -- add the corn, the beans, and the fresh chilies.  Thin with
  the reserved tomato juice, adding more broth or stock as necessary.
  Cook until the pumpkin is tender. Check the seasoning, and add more
  salt if necessary. Serve garnished with the chopped cilantro or
  parsley.
  
  Even though there is corn in the stew, corn bread or tortillas make a
  good accompaniment.
  
  Well, the book is actually Greens, not Savory Way, but here's the
  adapted recipe (p. 218 for those of you that have it on your shelf).
  
  From: Cindy_Bloch@transarc.com. Fatfree Digest [Volume 11 Issue 4],
  Oct. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV.
  




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Recipe ID 48423 (Apr 03, 2005)

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