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Corn, Bean & Pumpkin Stew

Categories: SoupsVegetarian
Contributed by: Karen W.

This is a dish we have every fall--it's a recipe I found in the newspaper years ago, but versions of it are online too. I love it on a cold autumn night!

2 cans pinto beans, canned
1 lb tomatoes -- fresh or canned, peeled and chopped, juice reserved
1 1/2 cups frozen corn kernels
1 teaspoon cumin seeds
1 teaspoon oregano
1 piece cinnamon -- (1 inch)
3 cloves
4 tablespoons corn oil
1 large onion -- cut into a medium dice
2 cloves garlic -- finely chopped
1 teaspoon salt
1 Tablespoon paprika
2 Cups vegetable broth -- or stock
3 Cups pumpkin -- or winter squash, peeled and cut into 1 inch cubes
2 serrano chilies, seeded and finely chopped
Cilantro or parsley -- chopped, for garnish

Warm a small heavy skillet and toast the cumin seeds until their fragrance
emerges; then add the oregano, stir for 5 seconds, and quickly transfer
the spices to a plate or bowl so they don't burn. Combine them with the
cinnamon and the cloves, and grind to a powder in an electric spice mill.
Heat oil in a wide skillet and saute the
onion briskly over high heat for 1 minute; then lower the heat to medium.
Add the garlic, the spices, the paprika, and 1 t salt. Stir well to
combine; then add 1/2 C broth or stock and cook, stirring occasionally,
until the onion is soft. Next add the tomatoes and cook 5 minutes. Then
add the pumpkin or winter squash along with another C of broth or stock.
After 20 to 30 minutes, or when the pumpkin is about half-cooked -- soft
but still too firm to eat -- add the corn, the beans, and the chilies. Thin with the reserved tomato juice, adding more broth or stock
as necessary. Cook until the pumpkin is tender. Serve garnished with the chopped cilantro or parsley.