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Servings: 4 to 6
The Greens is a San Franciso vegetarian restaurant. Make this stew hotter, if you like, with ground ancho chilies or chili powder (or more fresh chilies).
Every recipe we have ever made from the Greens Cookbook is complicated, but also really good. Make enough for leftovers.
Marlys and Glenn
1 cup pinto beans, soaked overnight and drained
1 pound tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved
3 ears corn (or frozen corn), about 1½ cups of kernels
1 teaspoon cumin seeds
1 teaspoon oregano
1-inch piece cinnamon stick (or about ¾ teaspoon ground)
3 cloves (or about ¼ teaspoon ground)
4 tablespoons corn oil, light sesame oil, or light olive oil
1 large onion, cut into a medium dice
2 cloves garlic, finely chopped
1 tablespoon paprika
2 cups bean broth or Stock for Curried Soups or vegetable broth (canned)
3 cups pumpkin or winter squash (we used butternut), peeled and cut into 1-inch cubes
2 (or 3) serrano chilies, seeded and finely chopped
Cilantro or parsley, chopped, for garnish
If you have not pre-soaked the beans, clean them, rinse them well, cover them with boiling water, and let them soak for 1 hour (or use the microwave... about 10 minutes on high). Drain them, cover them with fresh water, and bring to a boil. Add ½ teaspoon salt and cook about 1½ hours, or until the beans are tender. Drain the beans, reserving the cooking liquid.
Warm a small heavy skillet and toast the cumin seeds until their fragrance emerges; then add the oregano, stir for 5 seconds, and quickly transfer the spices to a plate or bowl so they don’t burn. Combine them with the cinnamon and cloves, grind to a powder in a spice mill (or use ground spices if you don’t have a spice mill, which we don’t).
Heat the oil in a wide skillet and sauté the onion briskly over high heat for 1 minute; then lower heat to medium. Add the garlic, spices, paprika, and 1 teaspoon salt. Stir well to combine; then add ½ cup reserved bean broth (or stock of vegetable broth) and cook, stirring occasionally until the onion is soft. Add the tomatoes and cook 5 minutes.
Add the pumpkin or winter squash and another cup of bean broth or stock. After 20 to 30 minutes, or when pumpkin or squash is half cooked -- soft but still too firm to eat -- add the corn, beans and fresh chilies. Thin with the reserved tomato juice, adding more broth or stock as necessary. Cook until the pumpkin/squash is tender. Add more salt if necessary. Serve garnished with the chopped cilantro. Serve with corn bread, gorditas, or tortillas.
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