Zuni Stew

(Adapted from Deborah Madison, The Greens Cookbook)


2 1/2 cups cooked pinto beans, broth reserved (= 2 cans rinsed)

1 tsp salt

1 bay leaf

1 tsp dried oregano

1 can tomatoes, diced

2 ancho chiles, seeded and cut into small strips or bits (optional)

1 pound mixed summer squash, cut into bite sized pieces

2 cups corn kernels; frozen ok, fresh better; about 3 ears

1 tsp cumin

1/2 tsp coriander

2 tbs vegetable oil

2 yellow onions, chopped

2 cloves garlic, chopped

2 1/2 tbs red chili powder (either “chile” or “chili” powder is fine)

8 ounces green beans, cut into 1 inch lengths

4 ounces jack cheese, grated

1/2 bunch cilantro, chopped

1 can vegetable broth (optional)


Saute onions in oil over high heat for 1-2 minutes. Lower the heat, add garlic, chili powder, cumin and coriander and stir everything together. Add a little bean or vegetable broth if necessary, so that the chili doesn’t scorch or burn. Cook until the onions have begun to soften, about 4 minutes, then add the tomatoes and the green beans and stew for 5 minutes. Stir in the squash, corn, and chili strips along with the cooked pintos and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 to 20 minutes.
Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with whole leaves of cilantro.
Serves 6.