Bush Family Zuni Stew recipe

Name: Bush Family Zuni Stew recipe
Ingredients: 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)

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Step 1

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.

Step 2

Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.

Step 3

Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes.

Step 4

Lower the heat, then add garlic, spices, and stir.

Step 5

Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.

Step 6

Add tomatoes and cook for another 5 minutes.

Step 7

Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.

Step 8

Cook at a high simmer until vegetables are done, about 20 minutes.

Step 9

Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro.

Step 10

Serve with cornbread or tortillas.

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