Guest guest Posted July 4, 2006 Report Share Posted July 4, 2006 I use pinto beans in mine. Jeff Mexican Pumpkin Stew 3-4 cups of small chunk (1/2-inch) butternut squash 1 cup vegetable stock 1 medium onion, thinly sliced 1 teaspoon minced garlic 1 cup tomato sauce 1/2 cup salsa 1 16-ounce can corn, drained 1 teaspoon chili powder 1/2 teaspoon cumin 3-4 drips of Tabasco (optional) 1/2 teaspoon hot red pepper flakes 1 15-ounce can red kidney or pinto beans salt and pepper to taste Simmer the pumpkin or squash in the vegetable stock until tender. Add the remaining ingredients and simmer uncovered over low heat for 30 minutes. Season with salt and pepper. Recipe from The Vegetarian No-Cholesterol Family-Style Cookbook by Kate Schumann and Virginia Messina, M.P.H., R.D Quote Link to comment Share on other sites More sharing options...
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