Featuring pumpkin, corn, and beans. This is a wonderful rustic stew.
Ingredients: 1 TBS olive oil 1 medium yellow onion, diced 2–3 cloves garlic, minced 1 large jalapeno pepper, seeded and minced 2 large tomatoes, diced 1 TBS paprika 1 TBS dry oregano 1 TBS dry parsley 1 tsp cumin 1/2 tsp salt 4 cups pumpkin or butternut squash, peeled and diced 2 cups water 2 cups corn kernels, fresh or frozen 1 – 15 ounce can kidney beans, drained Instructions: - In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and jalapeno and cook, stirring for about 5 minutes. Add tomatoes, paprika, oregano, parsley, cumin, and salt and cook stirring for about 4 more minutes.
- Add the pumpkin and water and bring to a simmer over medium high heat.
- Reduce heat to medium low and cook until the pumpkin or squash is tender, about 25 minutes, stirring occasionally.
- Stir in the corn and beans and cook for about 10 minutes. To thicken, mash the squash or pumpkin with a large spoon against the side of the pan.
- Serve with rice, or quinoa, or crusty bread.
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