Recipe - Zuni Stew

2 tablespoon Vegetable oil
2 Onions; chopped
2 Cloves garlic; minced
2 tablespoon Chili powder (or more; to
taste)
1 tablespoon Cumin (or more; to taste)
1 cn (14 One half oz) tomatoes;
chopped, juice reserved
3 cup Canned pinto beans (I've
used kidney beans most of
the time)
2 cup Frozen corn kernels; thawed
1 cup Frozen green beans; thawed
One half pound Zucchini; minced
One half pound Yellow summer squash; minced
2 teaspoon Salt
One half bn Cilantro leaves; chopped

Adapted from The Greens Cookbook by Deborah Madison

Serves 6 (again, rather generously!!)

Heat oil in saucepan. Saute onions 2 minutes; add garlic, chili powder, and
cumin, and stir together. Add liquid from bean can and cook 4 minutes. Add
tomatoes and cook 5 minutes. Add pinto beans, corn, green beans, zucchini,
yellow squash, and salt, and cook slowly until vegetables are done, about
20 minutes. Taste and adjust seasonings. Stir in chopped cilantro just
before serving.

Posted to TNT Prodigy's Recipe Exchange Newsletter by pamra@rockland.net
(Alexandra Soltow) on Nov 8, 1997