1 1/4 C. pinto beans, soaked overnight and drained
1 tsp. salt
1 bay leaf
1 tsp. dried oregano
1 lb. tomatoes, fresh or canned, peeled, seeded and chopped, juice reserved
2 ancho chiles
1 lb. mixed summer squash
4 ears corn (about 2 cups kernels)
2 T. corn or vegetable oil
2 yellow onions, cut into 1/4-inch squares
2 cloves garlic, finely chopped
2 T. red chili powder, or more, to taste
1 tsp. ground cumin
1/2 tsp. ground coriander
8 oz. green beans, cut into 1-inch lengths
4 oz. jack or Muenster cheese, grated
1/2 bunch cilantro leaves, roughly chopped
Whole cilantro leaves, for garnish
Cook soaked beans for about 1 1/2 to 2 hours in plenty of
water seasoned with the salt, bay leaf and oregano. Drain
beans and save the broth.
Prepare tomatoes. Open chile pods and remove seeds
and veins; then cut chiles into narrow strips. Cut squash into
large pieces. Shave kernels from corn.
Heat oil in large skillet, and sautÃ© onions over high heat for
1 to 2 minutes. Lower heat, add garlic, chili powder, cumin
and coriander and stir everything together. Add a little bean
broth, so chili doesn’t scorch or burn. Cook until onions
begin to soften, about 4 minutes, then add tomatoes and
stew for 5 minutes.
Stir in squash, corn, green beans and chile strips along with
cooked beans and enough broth to make a fairly wet stew.
Cook slowly until vegetables are done, about 15-20 minutes.
Taste stew and adjust seasonings. Stir in cheese and
chopped cilantro and garnish with whole leaves of cilantro.
Serve with corn bread or tortillas.