Recipes
Ingredients
- 1 teaspoon canola oil
- 1 acorn squash peeled, seeded, sliced and cut into 8 wedges, then halved lengthwise, 16 pieces total
- 1/2 pound fresh string beans any color or shape, strung
- 2 cups water
- 2 Roma tomatoes stemmed, halved crosswise
- 1 fresh poblano chile stemmed, seeded and cut into four pieces
- 2 cups white hominy fully cooked and drained
- 2 cups Christmas Lima Beans also called chestnut lima, cooked and drained
- 2 tablespoons fresh epazote or substitute 1 tablespoon fresh oregano and 1 teaspoon ground corriander
- 1 4 ounce can salsa verde
- 1 4 ounce can red chile sauce or enchilada sauce or salsa roja
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Place the oil in a large soup pot over medium-high heat.
- Add the squash and cook, stirring regularly and turning the pieces to cook without browning for about 3 - 4 minutes.
- Add the green beans and water, bringing to a full boil. Lower the heat to medium-low and simmer for 2 - 3 minutes.
- Add the white hominy, cooked dried beans epazote, salsa verde and salsa roja. Cook until the squash is tender and the flavors are developed and fully incorporated. About 15 – 20 minutes.
Chef's Narrative
Full of fall harvest flavors, this stew is hearty, simple and full of your favorite vegetables and beans. The recipe is rooted in Latin American cuisine, but easily individualized to incorporate local produce.
Recipe Substitutions
Substitute any hard rind winter type squash for the Acorn squash, lima beans or fresh fava beans (throw fresh beans in at the same time you add the fresh green beans). Fresh corn and dried blue hominy are great in this dish.
To ensure recipe is free of soy and wheat, purchase canned sauces produced in a facility free of these food allergens.
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 3g, Saturated: 0g, Sodium: 900mg, Potassium: 562mg, Carbohydrate: 51g, Dietary Fiber: 13g, Protein: 10g
Allergens:
Soy, Wheat (only if canned sauces have it listed or may contain)
Chef's Narrative
Full of fall harvest flavors, this stew is hearty, simple and full of your favorite vegetables and beans. The recipe is rooted in Latin American cuisine, but easily individualized to incorporate local produce.
Recipe Substitutions
Substitute any hard rind winter type squash for the Acorn squash, lima beans or fresh fava beans (throw fresh beans in at the same time you add the fresh green beans). Fresh corn and dried blue hominy are great in this dish.
To ensure recipe is free of soy and wheat, purchase canned sauces produced in a facility free of these food allergens.
Nutrition Facts:
Total Calories Per Serving: 260, Total Fat: 3g, Saturated: 0g, Sodium: 900mg, Potassium: 562mg, Carbohydrate: 51g, Dietary Fiber: 13g, Protein: 10g
Allergens:
Soy, Wheat (only if canned sauces have it listed or may contain)
|
Ingredients
|
Other recipes you might like
