Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Pinto beans, soaked Make the stock yourself, she
Overnight and drained Suggests
x Salt One made with carrots,
1 lb Tomatoes, fresh or canned, Zucchini, onion, potato,
Peeled, seeded, and chipped, Parsley, garlic,
Juice Cinnamon, cloves, coriander
Reserved [peeled and seeded? Seeds, cumin seeds, cardamom
Yea, right.] Pods, and
3 Ears corn (about 1 1/2 C Salt ]
Kernels) 3 c Pumpkin or winter squash,
1 t Cumin seeds Peeled and cut into 1 inch
1 t Oregano Cubes
1 Inch piece of cinnamon 2 Serrano chilies, seeded and
3 Cloves Finely chopped [or to make
1 lg Onion, cut into a medium It hotter
Dice Without adding chili powder,
2 Cloves garlic, finely Leave in the seeds]
Chopped x Cilantro or parsley,
1 T Paprika Chopped, for garnish
2 c Bean broth or stock [if you

Cook the beans in water and 1/2 t salt for about 1.5 hrs or until
beans are tender. Drain and reserve 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 the cloves, and grind to a powder
in an electric spice mill.

Heat a wide skilled [with water or some sauteing liquid] and saute the
onion briskly over high heat for 1 minute; then lower the heat to
medium. Add the garlic, the spices, the paprika, and 1 t salt. Stir
well to combine; then add 1/2 C reserved bean broth or stock and
cook, stirring occasionally, until the onion is soft. Next add the
tomatoes and cook 5 minutes. Then add the pumpkin or winter squash
along with another C of bean broth or stock. After 20 to 30 minutes,
or when the pumpkin is about half-cooked -- soft but still too firm
to eat -- add the corn, the beans, and the fresh chilies. Thin with
the reserved tomato juice, adding more broth or stock as necessary.
Cook until the pumpkin is tender. Check the seasoning, and add more
salt if necessary. Serve garnished with the chopped cilantro or
parsley.

Even though there is corn in the stew, corn bread or tortillas make a
good accompaniment.

Well, the book is actually Greens, not Savory Way, but here's the
adapted recipe (p. 218 for those of you that have it on your shelf).

From: Cindy_Bloch#transarc.com. Fatfree Digest [Volume 11 Issue 4],
Oct. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A#Prodigy.com
using MMCONV.

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