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corn, bean and squash stew

Modified from the Greens cookbook

1 cup pinto beans - soaked overnight & drained
3 cups broth
1 large onion - chopped
2 cloves garlic - chopped fine
1 lb of tomatoes or 1 lb can whole tomatoes - chopped, juice reserved
1 tsp cumin
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp oregano
salt to taste
2 hot peppers, chopped fine
1 medium butternut squash, halved, seeds scooped, baked for 1 hr
1 1/2 cups corn kernels

saute onion and garlic in some broth, add spices, add beans, tomatoes,
their juice, and spicy peppers and simmer until beans are cooked through.
Add corn and squash, simmer until flavors meld. Salt to taste. Add more
broth if you like a thinner soup. If you like more spice, add ground
chiles (ancho is nice).
kwvegan vegan