Mayan Vegetable Stew

[Guest guest]

I love Mayan food. I know when enjoying it in Yucatan I paid close attention to

the large chunks they cut their veggies into. I will make this and add a fire

roasted garlic bulb. Thanks, Donna

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joc <jocelynn255

 

Thu, 23 Aug 2007 05:40:34

To:gourmet-recipes-from-around-the-world

Mayan Vegetable Stew

 

 

Mayan Vegetable Stew

 

2 Tbsps. vegetable oil

1 medium onion, chopped

1 large clove garlic, minced

1-1/4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes

1 poblano pepper, seeded and finely diced

1 red bell pepper, seeded and diced

2 zucchini, diced

1/2 tsp. ground cumin

1/8 tsp. cayenne, or more to taste

1/2 tsp. orange zest

1 cup corn kernels

1 lb. canned black beans, rinsed and drained

3 small tomatoes, diced

1/2 cup fresh cilantro, chopped

 

Heat oil in a heavy nonstick skillet over medium high heat. Stir in onion,

garlic and squash. Cook about 5 minutes, stirring frequently, until squash

begins to soften. Reduce heat to medium. Stir in next 6 ingredients and salt to

taste. Cook 4-5 minutes, stirring occasionally, until squash and peppers are

tender. Stir in corn, beans and tomatoes and cook about 3 minutes, or until

heated throughout. Add cilantro and additional salt to taste just before

serving. Serves 4.

 

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[Guest guest]

Mayan Vegetable Stew

 

2 Tbsps. vegetable oil

1 medium onion, chopped

1 large clove garlic, minced

1-1/4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes

1 poblano pepper, seeded and finely diced

1 red bell pepper, seeded and diced

2 zucchini, diced

1/2 tsp. ground cumin

1/8 tsp. cayenne, or more to taste

1/2 tsp. orange zest

1 cup corn kernels

1 lb. canned black beans, rinsed and drained

3 small tomatoes, diced

1/2 cup fresh cilantro, chopped

 

Heat oil in a heavy nonstick skillet over medium high heat. Stir in onion,

garlic and squash. Cook about 5 minutes, stirring frequently, until squash

begins to soften. Reduce heat to medium. Stir in next 6 ingredients and salt to

taste. Cook 4-5 minutes, stirring occasionally, until squash and peppers are

tender. Stir in corn, beans and tomatoes and cook about 3 minutes, or until

heated throughout. Add cilantro and additional salt to taste just before

serving. Serves 4.

 

 

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