Ingredients
- 1 c. pinto beans soaked overnight & liquid removed
- 3 c. broth
- 1 lrg onion minced
- 2 x cloves garlic minced fine
- 1 lb tomatoes or possibly 1 lb can whole tomatoes minced, juice reserved
- 1 tsp cumin
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp oregano salt to taste
- 2 x warm peppers minced fine
- 1 med butternut squash halved seeds scooped baked for 1 hr
- 1 1/2 c. corn kernels
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Corn, Bean And Squash Stew
Servings: 1
Directions
- Saute/fry onion and garlic in some broth, add in spices, add in beans, tomatoes, their juice, and spicy peppers and simmer till beans are cooked through.
- Add in corn and squash, simmer till flavors meld. Salt to taste. Add in more broth if desired a thinner soup. If desired more spice, add in grnd chiles (ancho is nice).
- NOTES : My husband and I are vegetarian, but no one else in the family is.
- For the last couple of years, I've taken this stew to the family dinner for our main dish, and it got rave reviews from the other
- Except for the stuffing and gravy (if they're make with meat broth, and both could easily be made with vegetable broth instead and leave out the giblets), most everything else traditional is vegetarian (cranberries, sweet potatoes, mashed potatoes, pumpkin pie).
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