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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Source is Sundays at Moosewood. Ingredients:
1 cup onion, chopped |
1 large garlic clove, minced |
1 -2 tablespoon minced chile |
3 tablespoons olive oil |
1/2 teaspoon cinnamon |
1/4 teaspoon ground cloves |
4 small potatoes, cut into chunks (about 2 cups) |
3 cups undrained canned tomatoes, chopped (28-ounce can) |
2 cups cut green beans |
1 small zucchini, sliced (about 2 cups) |
2 cups cut corn (fresh or frozen) |
1 -2 tablespoon fresh cilantro, chopped |
salt |
Directions:
1. In a large saucepan, saute the onions, garlic and chiles in the oil for about 5 minutes. Include the seeds from the chiles if you like a hotter stew, discard them if you don't.
2. Add the cinnamon, cloves and potatoes, and cook, covered for another 5 minutes.
3. Stir in the tomatoes and green beans, cover and cook 5 more minutes.
4. Add the zucchini and corn.
5. Simmer, covered, on low heat until all the vegetables are tender.
6. If the stew seems too dry, add tomato juice or water.
7. Add cilantro and salt to taste.
8. Serve topped with grated cheese or sour cream.
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