Recipe - Black Bean And Pumpkin Pepper Stew

1 pound Red kuri pumpkin; cooked
1 small White onion (onethird cup);
chopped
2 Green onions; chopped
1 Clove garlic; minced
1 teaspoon Vegetable oil
One fourth cup Chopped red bell pepper
1 One half cup Shredded cabbage
One fourth cup Diced roasted jalapeno
peppers
1 cup Vegetable broth; from base
1 teaspoon Ground ancho chilies; mixed
with
One fourth teaspoon Olive oil
Cocoa powder
Cinnamon
Cayenne
Cumin
Black pepper
Oregano
1 cup Cooked black beans; drained
and rinsed
1 tablespoon Chipotle pepper with adobo
sauce, minced
1 tablespoon Soft bread crumbs; mixed
with
1 teaspoon Fresh lime juice; as
thickener
2 tablespoon Chopped fresh cilantro
3 cup Cooked white rice
2 cup Fruit salsa

Cook wedges of squash until crisp tender (around 5 mins Microwave on High).
Let stand to cool and cook a little more. Pare, and cut into 1inch chunks.

In a wok or large sauce pan, soften the onions with garlic in the oil over
medium heat (5 to 7 mins). Add red pepper, cabbage, and jalapenos and saute
until crisp tender (4 to 5 mins). Add the broth and ancho paste (chili
powder and oil). Add pinches of cocoa powder, cinnamon, cayenne, cumin,
black pepper, and oregano; simmer 2 mins and adjust to taste. Add the beans
and the squash and simmer; adding water as needed to maintain a thin gravy.
Add the chipotle. Stir in the moistened bread crumbs and cook until
noticeably thickener. Then add the fresh cilantro and heat through. Serve
on cooked white rice. PER SERVING: 387 cals, 3.7 g fat (8.5% cff) Approx
PER SERVING: 479 cals, 3.8 g fat (6.9% cff) with a fruit relish.

VARY: Use a bottle chipotle sauce like Troy's instead of canned chipotle
adobo.

Recipe by: Hanneman November 1997

Posted to Digest eatlf.v097.n299 by KitPATh phannema@wizard.ucr.edu on
Nov 24, 1997