Mexican Vegetable Stew

Recipe Ingredients

1/4 cup	59ml	Olive oil
4		Garlic cloves - minced
2		Onions - diced (large)
1 teaspoon	5ml	Ground cumin
28 oz	795g	Canned imported plum tomatoes - roughly chopped,
		With their juice
8 cups	1896ml	Vegetable stock
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
2		Carrots - thinly sliced
3		Zucchini - cut lengthwise (medium)
		Into sixths, then into 1" chunks
2 cups	320g / 11oz	Freshly-cooked kidney beans
		(or one 15 oz can kidney beans)
2 cups	125g / 4.4oz	Fresh or frozen corn kernels
		Grated cheddar cheese - (optional)
		Corn chips - (optional)

Recipe Instructions

In a 6- to 8-quart pot, heat the olive oil over medium heat. Saute the garlic, onions and cumin 10 minutes, stirring often.

Add the tomatoes with their juice, the vegetable stock, salt and pepper and bring to a boil. Add the carrots and cook 15 minutes, then add the zucchini and cook 5 to 10 minutes, or until the zucchini is tender, not mushy.

Add the kidney beans (drain and rinse if using canned beans) and corn and cook 2 minutes.

Remove 2 cups of the stew, puree it in the blender or food processor, then return it to the pot. This will nicely thicken the stew. Taste to adjust the seasoning.

If desired, sprinkle on grated cheese and break a few corn chips over each serving.

This recipe yields 4 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.