Date: Wed, 6 Jan 1999 08:54:53 -0800
From: "Jan Gordon" (email@example.com)
This one is from The Natural Gourmet by Annemarie Colbin.
Locro (Argentine Vegetable Stew)
serves 6 - 8
1/2 cup dried navy beans, soaked
1/4 cup whole wheatberries
1/4 cup barley
3 cups water
1 large piece Calabaza squash, or 1 small butternut squash (about 1 pound)
1/2 pound boiling potatoes
1 large carrot
1 small sweet potato
2 ears corn
2 bay leaves
1/2 teaspoon sea salt
2 whole scallions, chopped
Drain the beans. In a 4 quart pot, combine beans with wheat berries,
barley, and 2 cups of the water, bring to boil, reduce heat and simmer
covered, 15 - 20 minutes.
Meanwhile, cut squash, potatoed, carrots and sweet potato intomedium chunks
(they should not be too small). Cut corn ears into 1/2 - 3/4 inch slices.
Add all vegetables with beans and grain. Add remaining 1 cup water, bay
leaves and salt. Bring to a simmer. Cook for 1 hour covered, over low
heat. Stir occasionally, and add a bit more water if needed. Vegetables
should be soft, squash will disintegrate, making a thick stew.