Bush Family Zuni Stew
Source of Recipe
Your Produce Man
List of Ingredients
- 1 cup Pinto Beans (soaked overnight and drained)
- 1 ea Bay Leaf
- 1 tsp Dried Oregano
- 1 tsp Salt
- 2 TBS Corn or Vegetable Oil
- 2 ea Yellow Onions (chopped into pieces)
- 2 ea Garlic cloves (finely chopped)
- 2 TBS Red Chile Powder (or mor if you'd like)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 lb Fresh Tomatoes (peeled, deseeded and chopped)
- 2 ea Dried Ancho Chili Peppers (deveined, seeded and cut into narrow strips)
- 1 lb Yellow of Zucchini Squash (cut into 1" pieces)
- 4 ea Corn (cut the kernels off)
- 8 oz Fresh Green Beans (cut into about 1" pieces)
- 4 oz Jack or Muenster Cheese (grated)
- bunch Cilantro (roughly chopped)
Recipe
Place beans, bay leaf, and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 to 2 hours.
Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.
Heat oil in a large skillet; saute onions over high heat for 1 to 2 minutes. Lower the heat, then add garlic, spices, and stir.
Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.
Add tomatoes and cook for another 5 minutes. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.
Cook at a high simmer until vegetables are done, about 20 minutes.
Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro. Serve with corn bread or tortillas.
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