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Winter Squash Stew with Pinto Beans and Corn

Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups)
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

Nutrition 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

How to Make It

  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.