Indian summer vegetables stewed in tomatillos

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Indian summer vegetables stewed in tomatillos

 

1 onion, finely chopped

1 tbsp olive oil

1 cup corn kernels (I used blue corn)

2 cups cooked beans of your choice (you can mix and match, use pinto,

Anazasi, chickpeas or white beans) – use cans, frozen or freshly cooked.

2 cups tomatillos, husks removed and quartered

3 cloves garlic, minced

3 green hot peppers (I used poblanos and yellow Hungarian wax)

1 medium/small yellow summer squash, diced

Minced scallions and cilantro for topping, crumbled goat cheese (optional)

Salt to taste

 

Preparation:

 

In saucepan sauté onions. Add corn kernels and beans and keep

cooking. Add remaining ingredients, cover and simmer. The tomatillos

will disintegrate and make a wonderful sauce. Cook about 30 minutes

or until the veggies are done. Taste and add salt if needed. Serve

with rice or corn bread and top with scallions, cilantro, and crumbled

goat cheese.