Chilean Pumpkin Stew with Corn and Beans

[Guest guest]

This is another good one from " Lean Bean Cuisine " I do use the anasazi beans

but the others I list will work also. It's just as good with the butternut

squash in place of the pumpkin.

 

" Chilean Pumpkin Stew with Corn and Beans "

 

1 cup anasazi, cranberry or pink beans, soaked and drained

2 tbls. vegetable oil

1 large onion, diced

2 or 3 garlic cloves, minced

1 1/2 tsps. paprika

4 large tomatoes, cored and diced

2 tsps. dried oregano

3/4 tsp. salt

1/2 tsp. black pepper

2 cups peeled, chopped pumpkin or butternut squash

1 cup corn kernels, fresh, frozen or canned

 

Place beans in a saucepan, add plenty of water to cover and cook for 1 to 1

1/2 hrs until beans are tender, rinse and reserve 1 1/2 cups cooking liquid,

and set aside.

In a large saucepan heat oil and add onion, garlic and paprika and saute for

about 5 minutes. Add the tomatoes and seasoning but don't salt. Salt at the

end. Cook for 10 minutes until mixture thickens. Add the beans, reserved

liquid and the pumpkin or squash and cook for 15 to 20 minutes, stirring

occasionally, until squash is tender. Stir in the corn and simmer for a few

minutes. Salt to taste and serve in bowls with rice on the side.

 

 

 

 

We gotta stop smokin', stop, stop. I mean cigarette smoking.

 

 

 

- Jimi Hendrix - " Midnight Lightning "

 

 

 

 

 

 

 

 

 

 

 

 

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