+ home
+ recipes
+ blog
+ books
+ links
+ about
|
|
|
|
| |
Ingredients
1/2 cup olive oil
2 medium-size onions, chopped 1 celery rib, chopped 1 small green bell pepper, seeded and chopped 1 clove garlic, minced 2 medium-size yellow squash or zucchini, scrubbed, ends trimmed, and chopped 2 cups white navy beans (soaked overnight), drained 2 tablespoons chopped fresh coriander (cilantro) leaves 2 tablespoons chili powder 1 tablespoon chopped fresh oregano leaves, or 1/2 teaspoon dried, crumbled 1 tablespoon chopped fresh basil leaves, or 1/2 teaspoon dried, crumbled 1 teaspoon ground cumin salt to taste black pepper to taste cayenne pepper to taste 4 large tomatoes, chopped and juices retained 1 1/2 cups tomato juice Instructions
1. In a large, heavy pot, heat the oil over moderate heat.
2. Add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. 3. Add the squash and cook, stirring, 3 minutes longer to soften. 4. Add the remaining ingredients and stir well. 5. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick. |
 |