Bean Corn And Squash Stew Food

BEAN, CORN AND SQUASH STEW

Steps:

• In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.
• Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.
• In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.
• Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.

BEAN AND SQUASH STEW

Steps:

• Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute. When they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
• Stir in the potatoes and cook for 3 minutes. Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes. Add the butternut and simmer for a further 15 minutes until the vegetables are tender. Add the black eyed beans and tomatoes and continue to cook for 2-3 minutes. Season to taste.
• Divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.

SQUASH, BEAN AND CORN STEW

Steps:

• In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne and oregano and cook, stirring, until fragrant, about 1 minute.
• Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.

BLACK-BEAN-AND-CORN STEW

Steps:

• In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
• To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
• In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.

BEAN, CORN, AND SQUASH CALDO

Steps:

• Heat a dutch oven until a drop of water quickly sizzles away. Add canola oil and coat skillet bottom. Add the onion, garlic and tomatoes, and satue until onion is limp. Add beans, water, basil, oregano, and white pepper. Simmer for 20 minutes. Add red bell pepper, squash, corn, achiote, and salt substitute and simmer for 10 more minutes.