Date: Mon, 03 Oct 94 23:14:55 EDT
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
Corn, Bean, and Pumpkin Stew
"A delicious and healthful combination of ingredients make up this
homey autumnal stew. Make it hotter, if you like, with ground ancho
chilies or chili powder."
1 C pinto beans, soaked overnight and drained
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 t cumin seeds
1 t oregano
1 inch piece of cinnamon
1 large onion, cut into a medium dice
2 cloves garlic, finely chopped
1 T 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
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]
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.