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Santa Fe Farmers' Market Stew

Natural.Foodie's picture
Ingredients
  Dry anasazi/Pinto beans 7 Ounce, picked over (1 Cup)
  Tomatoes 1 1⁄2 Pound (3 Medium Sized)
  Unpeeled garlic 5 Clove (25 gm)
  Sunflower oil 1 Tablespoon
  Onion 1 Small, finely chopped
  Zucchini/Yellow summer squash 1 Medium, cut into 1/3-inch dice
  Green bell pepper 1 , cut into 1/4-inch dice
  Ground red chili 3 Teaspoon (Such As New Mexican)
  Canned hominy 16 Ounce, drained, rinsed (1 Can, White / Yellow)
  Salt 1⁄2 Teaspoon
  Chopped fresh coriander 1⁄2 Cup (8 tbs) (Cilantro)
  Sour cream 1 Cup (16 tbs) (For Serving)
  Shredded sharp cheddar cheese 4 Ounce (1 1/2 Cup)
Directions

1. In a large saucepan, soak the beans in plenty of cold water for at least 6 hours or overnight. Pour off the water, re-cover the beans with fresh water and bring to a boil. Boil the beans vigorously for 5 minutes. Drain the beans in a colander and rinse well to remove any scum.
2. Return the beans to the saucepan, add 8 cups of water and bring to a boil over high heat. Reduce the heat to moderately low and simmer until the beans are tender, about 1 1/4 hours. Drain the beans, reserving the broth.
3. Heat a heavy, medium, nonreactive skillet over moderate heat. Place the tomatoes in the skillet and roast, turning frequently, for about 20 minutes; the skins will brown lightly and the tomatoes will soften partially. Peel the tomatoes and transfer them to a blender.
4. In the same pan, roast the garlic cloves, turning frequently, until browned and the garlic is soft, 12 to 15 minutes. Peel the garlic cloves and add them to the blender. Puree until smooth.
5. In a medium casserole, warm the oil over moderately high heat. Add the onion, zucchini and bell pepper and cook for 3 minutes. Stir in the ground chile and 1 cup of the reserved bean broth. Bring to a rapid simmer and cook until the liquid is reduced by half, about 5 minutes.
6. Stir in the beans, hominy, salt, tomato-and-garlic puree and 1 cup of the bean broth. Bring to a boil over moderately high heat. Reduce the heat to moderately low and cook for 20 minutes. Season with salt to taste. Stir in the coriander and serve the stew in bowls. Pass the sour cream and Cheddar cheese separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

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