Corn, Bean and Pumpkin Stew
| Yield: | 4 Servings |
| Categories: | Soups |
| 1 | c | Pinto beans; soaked overnight and drained |
| 1 | lb | Tomatoes; fresh or canned, peeled; seeded, and chopped, juice reserved |
| 3 | Ears corn (about 1-1/2 cup kernels) | |
| 1 | ts | Cumin seeds |
| 1 | ts | Oregano |
| 1 | (1-inch) piece cinnamon | |
| 3 | Cloves | |
| 1 | lg | Onion; cut into a medium dice |
| 2 | Cloves garlic; finely chopped | |
| 1 | tb | Paprika |
| 2 | c | Bean broth or stock |
| 3 | c | Pumpkin or winter squash; peeled and cut into 1-inch cubes |
| 2 | Serrano chilies; seeded and finely chopped | |
| Cilantro or parsley; chopped, for garnish |
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