Bush Family Zuni Stew
- 1 1/2 cups pinto beans (soaked overnight and drained)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons corn or vegetable oil
- 2 yellow onions, chopped into 1/4-inch pieces
- 2 garlic cloves, finely chopped
- 2 tablespoons red chile powder (or more if you'd like)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 pound fresh tomatoes, peeled, deseeded and chopped
- 2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
- 1 pound yellow or zucchini squash, cut into 1-inch pieces
- 4 ears corn (cut the kernels off)
- 8 ounces fresh green beans. cut into about 1-inch pieces
- 4 ounces Monterey jack or Muenster cheese, grated
- 1/2 bunch cilantro, roughly chopped - reserve a few whole leaves for garnish
- Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and
cook over medium heat for 1 1/2 to 2 hours.
- Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but
save the broth.
- Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes.
- Lower the heat, then add garlic, spices, and stir.
- Add a little bean broth so the chile powder doesn't scorch. Cook until onions
begin to soften, about 4 minutes.
- Add tomatoes and cook for another 5 minutes.
- Stir in chiles and remaining vegetables,
along with the cooked beans and enough of the broth to make a moist, thick stew.
- Cook at a high simmer until vegetables are done, about 20 minutes.
- Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro.
- Serve with cornbread or tortillas.