Hominy-Squash Stew
1 c Pinto beans - soaked overnight Salt 1 ts Cumin seeds 1 ts Dried Mexican oregano 1 Cinnamon stick (1" long) 3 Whole cloves 1/4 c Light olive oil -=OR=- sunflower seed oil 1 lg O...
Ingredients
- 1c pinto beans
- 1ts dried mexican oregano
- 1cinnamon stick (1" long)
- 3whole cloves
- 1/4c light olive oil
- 2garlic cloves; minced
- 1tb ground red chile
- 1lbfresh or canned tomatoes
Directions
- 1
1 c Pinto beans - soaked overnight Salt 1 ts Cumin seeds 1 ts Dried Mexican oregano 1 Cinnamon stick (1" long) 3 Whole cloves 1/4 c Light ol
- 2
cut in 1/4-in squares 2 Garlic cloves
- 3
minced 1 tb Ground red chile -=OR=- -Paprika for milder flavor 2 c Bean broth or water (about) 1 lb Fresh or canned tomatoes - peeled, seede
- 4
Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes
- 5
Add 1/2 teaspoon salt and continue cooking until beans are tender, about another 30 minutes
- 6
Taste as they cook to be sure they are as done as you like them
- 7
Drain beans but reserve liquid
- 8
Warm small, heavy skillet and toast cumin seeds until fragrance emerges