South American Harvest Stew

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Red bell pepper - diced (medium)
4 cups	584g / 20oz	Pre-baked diced peeled orange squash - - (heaping)
		= (sugar pumpkin, butternut, carnival)
3 cups	187g / 6.6oz	Cooked fresh corn kernels - (from 3 to 4 ears)
1		Diced tomatoes - (28 oz) - with liquid
1		Red or black beans - (16 oz) - drained, rinsed
1		Fresh hot chile - (to 2) - seeded, minced
		= (or 4-oz can chopped mild green chiles)
1 cup	237ml	Vegetables stock or water
2 teaspoons	10ml	Ground cumin
		Salt - to taste
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Hot cooked rice

Recipe Instructions

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and saute over medium heat until it is translucent. Add the red bell pepper and continue to saute until the onion is golden.

Add all the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes.

Season to taste with salt, then stir in the cilantro. Serve at once in shallow bowls over hot cooked rice.

This recipe yields 8 servings.

Description:

"This satisfying stew contains the ingredients known as the "three sisters" -- squash, corn and beans -- equally revered by the Native Americans of North America."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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