South American Bean Stew
Source of Recipe
Mcdougall Health Supporting Cookbook*
Recipe Introduction
*From the Mcdougall Health Supporting Cookbook*
-format by S.Grabowski
8 servings
List of Ingredients
1 c Dried pink beans
1 1/4 c Dried white beans
6 c Water
3 Chopped onions
2 Crushed garlic cloves
2 16 oz cans chopped tomatoes,
-drained
1 1/2 ts Basil
1 1/2 ts Oregano
4 c Chopped winter squash
2 c Corn kernels
-Sauce
1 Chopped onion
1 Pressed garlic clove
1/2 ts Crushed dry red pepper
1 c Water
3/4 ts Chopped fresh coriander
1 1/2 tb Wine vinegarRecipe
Stew: Place beans in a large pot with the water. Bring to a boil, turn off heat. Let rest 1 hour. Bring to a boil again, cover, reduce heat and cook for 1 hour. Meanwhile, saute onions and garlic in 1/4 c water for 5 minutes, stirring often. Add chopped tomato, basil and oregano. Simmer over low heat about 20 minutes. Add tomato mixture to beans. Add squash pieces. Cover and simmer for 45 minutes. Add corn kernels. Cook an additional 15 minutes. Serve over rice. Spoon some
spicy sauce over the top, if desired.
*Spicy sauce:
Saute onions, garlic and pepper in 1/4 cup water until very soft. Remove from heat. Add remaining ingredients. Mix well.
Refrigerate at least 1 hour to blend flavors.
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