Winter Squash Stew with Pinto Beans and Corn
In Santa Fe, I like to cook dried corn kernels, or chicos, along with the beans. They plump up into regular size and have a wonderfully chewy texture. Because dried corn isn't widely available, you can easily substitute frozen corn or rinsed canned hominy.
In Santa Fe, I like to cook dried corn kernels, or chicos, along with the beans. They plump up into regular size and have a wonderfully chewy texture. Because dried corn isn't widely available, you can easily substitute frozen corn or rinsed canned hominy.
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 cup onion diced
- 2 teaspoons paprika
- 1/4 teaspoon ground coriander
- 3 cups buttercup or butternut squash 3/4-inch cube & peeled
- 2 1/2 cups water divided
- 1 dried new mexican chile seeded
- 14.5- ounce diced tomatoes undrained
- 1 cup frozen whole-kernel corn
- 15- ounce pinto beans rinsed and drained
- Carbohydrate 210.287568087731 g
- Cholesterol 584.640000494226 mg
- Fat 158.03899596436 g
- Fiber 1.1668291501125 g
- Protein 138.573562616041 g
- Saturated Fat 93.0015182554856 g
- Serving Size 1 1 Serving (2205g)
- Sodium 2145.22496014466 mg
- Sugar 209.120738937619 g
- Trans Fat 7.95992030873785 g
- Calories 2782 calories
Step-by-step
- Heat vegetable oil in a large Dutch oven over medium-high heat.
- Add the squash and onion, and sauté 5 minutes.
- Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes.
- Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes.
- Add the corn and beans; cover and cook 15 minutes.
- Discard the chile.
Standard measurements on a page cannot convey how the dried New Mexican chile infuses the cooking liquid with a subtle, earthy backbone distinct from powdered spices. Building this vegetable stew requires specific handling of starches and moisture to achieve a balanced consistency.
- Pair this stew with warm corn tortillas or thick slices of crusty sourdough to balance the natural sweetness of the butternut squash and corn.
- Store leftovers in an airtight glass container in the refrigerator for up to four days; starch-heavy stews thicken considerably as they chill.
- Reheat portions gently over medium-low heat on the stovetop, adding a splash of water to restore the original saucy consistency without scorching the beans.
- Dice the squash precisely to three-quarters of an inch so the cubes soften fully during the simmering window without disintegrating into mush.
Acidity levels from the canned tomatoes protect the structure of the pinto beans during prolonged simmering. Adjusting the final salt level just before serving brings out the distinct flavors of cumin and coriander.
