Winter Squash Stew with Pinto Beans and Corn

Winter Squash Stew with Pinto Beans and Corn Recipe
Randy Mayor
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 25 %
Fat 7.9 g
Satfat 1.4 g
Monofat 2.3 g
Polyfat 3.8 g
Protein 9.6 g
Carbohydrate 48 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 511 mg
Calcium 133 mg

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

Preparation

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.

Note:

October 2000
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