Black Bean, Corn and Pumpkin Stew

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Black Bean, Corn and Pumpkin Stew

 

1/4 cup olive oil (or spray pan with olive oil spray)

1 red pepper, seeded and cut into 1/4 " dice

1 tsp cumin seeds (or ground cumin)

2 cloves minced garlic

1 tsp dried oregano

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1 tsp paprika

2 cup thawed frozen corn kernels (or fresh)

2 cup winter squash (pumpkin or acorn) cut into 3/4 " dice

(I like to use the acorn squash)

1 16-oz can (2 cups) plum tomatoes, chopped, reserve

juices

2 cups vegetable broth

2 16 oz cans black beans, drained and rinsed

Salt and pepper to taste

12 oz medium wide noodles, cooked and drained

2 jalapeno peppers, seeded and finely minced

1/4 cup toasted sunflower or pumpkin seeds, optional

(I use sunflower seeds. A nice crunchy addition! )

 

Heat 1/4 cup olive oil until hot (or spray pan with olive

oil spray and heat). Add red pepper and saute for a few

minutes and add the cumin seeds and saute for a few

seconds until you get whiff of their aroma. Add the

garlic, oregano, cinnamon, cloves and paprika and saute

for a few seconds until aromatic. Add corn, winter

squash, tomatoes with their juices, and the broth and

bring it all to a boil. Cover and simmer for 15 minutes

or until squash is almost tender. Add beans, cover and

simmer until for 5 to 10 minutes until squash is

completely tender. (If liquid seems to be evaporating too

much, add more water.) Season to taste with salt and

pepper (I leave out the salt) and spoon over the cooked

noodles. Garnish with the minced jalapeno peppers and the

toasted sunflower seeds. Serves 4.