Squash RECIPE: Santa Fe Stew - caution addictive!!

[Guest guest]

" Vegetable Heaven " was worth getting for this recipe alone... though I

admit there are lots I use from that book! I always add extra garlic,

but only use 1 chipotle pepper (from the can with adobo sauce),

because I've never been able to find these chilies. Probably will see

them now I'm in CA!

 

One note of advice - definitely do not overcook after you've added the

squash: it really makes a huge difference in the soup to have tender

chunks versus soft squash mush in it... My notes are in {{double

brackets}}.

 

Santa Fe Stew (from Mollie Katzen's Vegetable Heaven)

 

2 tbsp olive oil

3 c chopped onion

2 tsp salt

2 tsp cumin seeds {{I use ground & it's fine.}}

1/2 tsp cinnamon

4 to 5 tbsp garlic, minced

2 medium-sized Anaheim chilies, minced

2 medium-sized Poblano chilies, minced

2 tbsp chile powder

2 c water

1 medium-size (2 #)butternut squash, peeled, seeded & chopeed (~5 cups)

4 to 5 tbsp lime juice, (possibly more, to taste) {{I use lots!}}

1 1/2 to 3 c cooked pinto beans {{I love Anasazi beans in this stew}}

 

Optional toppings

sour cream or Chipotle Cream (recipe follows), lightly toasted

pepitas, minced fresh cilantro or parsley

 

Heat the oil in a large deep skillet or Dutch oven. Add the onion, 1

tsp of salt, cumin, and cinnamon. Cook over very low heat until the

onion is soft (about 10 minutes), stirring frequently.

 

Stir in the garlic, chiles, and chile powder. Cover, and cook for

about 5 minutes over medium-low heat. Add the water, cover, and cook

another 15 minutes.

 

Stir in the squash, the remaining teaspoon of salt, and the lime

juice. Cover, and cook over low heat for 15 minutes longer, or until

the squash is perfectly tender, but not mushy. {{Time depends how

small you chop!}}

 

Gently stir in the beans, cover, and cook for only about 5 more

minutes. {{Since I usually cook beans just for this, they're already

hot and I add them in with the squash.}} Taste to see if it needs more

lime juice.

 

Serve hot, topped with a little sour cream or Chipotle Cream, a

generous sprinkling of lightly toasted pepitas, and a little bit of

minced cilantro or parsley, if desired.

 

Yield: 4 to 6 servings

 

**********************

Chipotle Cream

 

Whisk together 1 c sour cream or yogurt (or a combination) with 1/2 to

1 tsp finely minced chipotle chiles. Serve on any egg dish, beans,

rice, cornmeal dishes, corn cakes, fried green tomatoes...