Black Bean, Corn And Pumpkin Stew
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil1 tsp
Cumin Seed2 cloves
Garlic (minced)1 tsp
Oregano1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Paprika2 cups
Corn Kernel (thawed frozen)2 cups
Chicken Broth1
Salt1 cup
Sunflower (toasted)Directions:
1
Heat olive oil until hot
2
Add red pepper and saute for 5 minutes or until somewhat tender
3
Add the cumin seeds and saute a few seconds until you get a whiff of their aroma
4
Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic
5
Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil
6
Cover and simmer for 15 minutes or until squash is almost tender
7
Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender
8
(If liquid seems to be evaporating too much, add more water
9
) Season to taste with salt and pepper and spoon over noodles
10
Garnish with jalapeno pepper and toasted sunflower seeds