South American Bean Stew

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Title: South American Bean Stew

Categories: Stew, Mcdougall, Vegetarian, Ok

Yield: 8 servings

 

-format by S.Grabowski 1 c Dried pink beans

1 1/4 c Dried white beans

6 c Water

3 Chopped onions

2 Crushed garlic cloves

2 16 oz cans chopped tomatoes,

-drained

1 1/2 ts Basil

1 1/2 ts Oregano

4 c Chopped winter squash

2 c Corn kernels

-Sauce

1 Chopped onion

1 Pressed garlic clove

1/2 ts Crushed dry red pepper

1 c Water

3/4 ts Chopped fresh coriander

1 1/2 tb Wine vinegar

 

Stew: Place beans in a large pot with the water. Bring to a boil,

turn off heat. Let rest 1 hour. Bring to a boil again, cover, reduce

heat and cook for 1 hour. Meanwhile, saute onions and garlic in 1/4 c

water for 5 minutes, stirring often. Add chopped tomato, basil and

oregano. Simmer over low heat about 20 minutes. Add tomato mixture to

beans. Add squash pieces. Cover and simmer for 45 minutes. Add corn

kernels. Cook an additional 15 minutes. Serve over rice. Spoon some

spicy sauce over the top, if desired. *Spicy sauce: Saute onions,

garlic and pepper in 1/4 cup water until very soft. Remove from

heat. Add remaining ingredients. Mix well. Refrigerate at least 1

hour to blend flavors. *From the Mcdougall Health Supporting Cookbook*

Shalom uv'racha b'Yeshua HaMashiach