Winter Squash Stew with Pinto Beans and Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In Santa Fe, I like to cook dried corn kernels, or chicos, along with the beans. They plump up into regular size and have a wonderfully chewy texture. Because dried corn isn't widely availablae, you can easly substitute frozen corn or rinsed canned hominy. Ingredients:
2 tablespoons vegetable oil |
3 cups (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds) |
1 cup diced onion |
2 1/2 cups water, divided |
2 teaspoons paprika |
1 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1 dried new mexican chile, seeded |
1/4 teaspoon salt |
1 (14.5-ounce) can diced tomatoes, undrained |
1 cup frozen whole-kernel corn |
1 (15-ounce) can pinto beans, rinsed and drained |
Directions:
1. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the squash and onion, and sauté 5 minutes. Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes. Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes. Add the corn and beans; cover and cook 15 minutes. Discard the chile.
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