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 available, you can easly substitute frozen corn or rinsed canned hominy.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 cup onion diced
- 2 teaspoons paprika
- 1/4 teaspoon ground coriander
- 3 cups buttercup or butternut squash 3/4-inch cube & peeled
- 2 1/2 cups water divided
- 1 dried new mexican chile seeded
- 14.5- ounce diced tomatoes undrained
- 1 cup frozen whole-kernel corn
- 15- ounce pinto beans rinsed and drained
- Carbohydrate 210.287568087731 g
- Cholesterol 584.640000494226 mg
- Fat 158.03899596436 g
- Fiber 1.1668291501125 g
- Protein 138.573562616041 g
- Saturated Fat 93.0015182554856 g
- Serving Size 1 1 Serving (2205g)
- Sodium 2145.22496014466 mg
- Sugar 209.120738937619 g
- Trans Fat 7.95992030873785 g
- Calories 2782 calories
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.
