Santa Fe Stew (repost and review of recipe)

[Guest guest]

Amy (sandpipkerhiker) drove up for a visit yesterday

and left today. Last night we made this in her

pressure cooker. It's delicious.

Now I want a pressure cooker and believe me I will

make this again. We use anasazi beans.

Donna

 

 

" 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...