Winter Squash Stew with Pinto Beans and Corn

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

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 25%
  • Fat: 7.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 3.8g
  • Protein: 9.6g
  • Carbohydrate: 48g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 511mg
  • Calcium: 133mg

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

  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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