Winter Squash Stew With Pinto Beans And Corn

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* Exported from MasterCook *

 

Winter Squash Stew With Pinto Beans And Corn

 

Recipe By : Cooking Light Magazine, October 2000, page 162

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Inspired Vegetarian--Madison

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

3 cups cubed peeled buttercup squash -- (3/4-inch cubes)

OR butternut squash -- (about 1 1/4 pounds)

1 cup diced onion

2 1/2 cups water -- divided

2 teaspoons paprika

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1 dried New Mexican chile -- seeded

1/4 teaspoon salt

14 1/2 ounces canned diced tomatoes -- undrained

1 cup frozen whole-kernel corn

15 ounces canned pinto beans -- rinsed and drained

 

In Santa Fe, I like to cook dried corn kernels, or chicos, along with the

beans. They plump up into regular size and have a wonderfully chewy

texture. Because dried corn isn't widely available, you can easily

substitute frozen corn or rinsed canned hominy.

 

1. Heat vegetable oil in a large Dutch oven over medium-high heat. Add

the squash and onion, and saute 5 minutes. Add 1 cup water and the next 4

ingredients (1 cup water through chile); cover and cook 5 minutes. Add 1

1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20

minutes. Add the corn and beans; cover and cook 15 minutes. Discard the

chile.

 

Yield: 4 servings (serving size: 1 1/2 cups).

 

From Deborah Madison's Inspired Vegetarian column.

 

CALORIES 281 (25% from fat); FAT 7.9g (sat 1.4g, mono 2.3g, poly 3.8g);

PROTEIN 9.6 g; CARB 48 g; FIBER 6.9 g; CHOL 0mg; IRON 3.9 mg; SODIUM 511

mg; CALC 133 mg

 

 

 

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