By Mini Kolluri
Bean stews are super common in both Indian and Mexican cuisines. But this one swears allegiance to neither camp since it’s something that I just threw together and was lucky to chance upon a spectacular result. It’s hearty but not heavy and healthy but comforting. Ideal for a weekday dinner or for a kiddie meal. Or of course anytime in the cold cold winter.
To make enough stew for six servings,
You will need:
One small onion, chopped
Two medium sized tomatoes
One cup butternut squash cubes
One corn cob
Half a green pepper
19 oz can of cooked black beans
Oil – canola, vegetable or olive
A medium-sized pod of garlic
Red chilli powder
Method of preparation:
Line the pot with a thin layer of oil. Heat over medium heat. Add in the chopped onion and chopped garlic. While the onions cook, chop the pepper and butternut squash and add it in. Add in the corn kernels and stir. Chop up the tomatoes and add them in. Once the vegetable cook down a little, season with salt, chilli powder, cumin and thyme. If in doubt add seasoning conservatively. You could always add more later. Stir.
Add the beans from the can along with the water it comes with. Add in another half cup of water. Feel free to use soaked and cooked beans instead if you like. Once the beans are in, cover with a lid and let it cook for 20 mins over a low flame. Taste and adjust for seasoning.
Serve with rice or as a soup.