Zuni Stew
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 tablespoons Vegetable oil
2 Onions, chopped
2 Cloves garlic, minced
2 tablespoons Chili powder (or more, to taste)
1 tablespoon Cumin (or more, to taste)
1 can tomatoes (14.5 oz), chopped, juice reserved 
3 cups Canned pinto beans (or kidney beans)
2 cups Frozen corn kernels, thawed
1 cup Frozen green beans, thawed
1/2 pound Zucchini, diced
1/2 pound Yellow summer squash, diced
2 teaspoons Salt
1/2 bunch Cilantro leaves, chopped

Preparation

1 Heat oil in saucepan. Saute onions 2 minutes; add garlic, chili powder, and cumin, and stir together. Add liquid from bean can and cook 4 minutes.  2 Add tomatoes and cook 5 minutes. Add pinto beans, corn, green beans, zucchini, yellow squash, and salt, and cook slowly until vegetables are done, about 20 minutes.  3 Taste and adjust seasonings. Stir in chopped cilantro just before serving.