Hearty Harvest Stew (Recipe)

[Guest guest]

Sunflower

 

This is our favorite stew:

 

Hearty Harvest Stew

 

Preparation time: 20 minutes

Soaking time: 1 hour

Cooking time: 2 1/2 hours

Makes: 6 to 8 servings

 

1 cup dried black beans

2 large onions, chopped

2 tbsp. vegetable oil

 

2 cloves garlic, crushed

28-oz. can diced tomatoes

4 cups vegetable broth or boullion

2 tbsp. chopped canned or fresh jalapeno peppers

2 tsp. ground cumin

1 tsp ground coriander

Generous pinch of salt

Freshly ground black pepper

1 large sweet potato or yam

1 1/2 lbs (750gr) winter squash, such as pepper, butternut or acorn

2 zucchini

 

Cilantro Sauce (recipe follows)

 

Soak black beans using either the long or short method. If using the short-soak

method, place beans in a pan with 1 cup water. Bring to boil and continue

boiling for 2 minutes. Let sit at room temperature for 1 hour. If using the

long-soak method, cover the beans with 2 cups water at room temperature. Then

leave at room temperature for 8-12 hours. When ready to use beans, drain and

discard water.

 

Heat oil in a large saucepan over medium-low heat. Add onions and garlic and

saute for about 5 minutes, stirring often, until tender. Stir in tomatoes and

their juice, broth, jalapeno and seasonings. Add beans. Bring to a boil, then

reduce heat and simmer , covered for 1 1/4 hours.

 

Meanwhile, peel sweet potato or yam, and cut into 3/4 inch pieces. Peel squash,

remove seeds and cut into 3/4 inch pieces. When stew has simmered for 1 1/4

hours, stir these into the stew. Cover and simmer for another hour or so, until

beans and vegetables are tender.

 

Slice zucchini in half lengthwise. Cut crosswise into 1/2 inch slices. If

serving right away, add to stew when beans are tender. Continue simmering

another 5 minutes. Serve with a dollop of Cilantro Sauce on each bowl. Stew

can be made ahead and refrigerated or frozen. Only add zucchini when reheating.

Cilantro Sauce

 

 

 

Preparation time: 10 minutes

 

Makes 1 cup

 

 

 

1/4 cup walnut pieces

 

2 cloves garlic

 

1 cup coarsely chopped cilantro/coriander

 

1/2 cup chopped parsley

 

1 tsp dijon mustard

 

Pinch chili flakes

 

1/4 cup Parmesan (opt.)

 

1 tbsp lime juice

 

1/4 tsp salt

 

1/2 cup olive oil

 

 

 

Process in food processor til smooth.

 

 

 

[Guest guest]

Wow, this deserves some type of recipe of the week award. This looks

really good....thanks Donni.

 

" Recipe, meet my printer "

 

S.