Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups
Main Dish Madison
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pinto beans -- soak overnight
Salt
1 teaspoon Cumin seeds
1 teaspoon Dried Mexican oregano
1 Cinnamon stick (1" long)
3 Whole cloves
1/4 cup Light olive oil
-=OR=- sunflower seed oil
1 lg Onion -- cut in 1/4-in square
2 Garlic cloves -- minced
1 tablespoon Ground red chile
-=OR=-
-Paprika for milder flavor
2 cup Bean broth or water (about)
1 pound Fresh or canned tomatoes
- peeled, seeded & chopped
- juice reserved
3 cup Peeled -- cubed banana squash
- (in 1-inch cubes)
2 cup Cooked hominy
2 Jalapeno chiles
- seeded and finely diced
Chopped cilantro for garnish
Sour cream -- optional
-=OR=-
-Shredded Muenster cheese
DRAIN SOAKED BEANS, cover generously with fresh water. Bring to a boil.
Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and continue cooking until beans are tender, about another 30 minutes. Taste as they cook to be sure they are as done as you like them. Drain beans but reserve liquid. Warm small, heavy skillet and toast cumin seeds until fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove them to plate so they don't burn. Combine with cinnamon stick and cloves and grind to a powder in electric spice mill.
Heat oil in wide skillet and saute onion briskly over high heat 1 minute.
Lower heat to medium and add garlic, ground spice mixture, ground red chile and salt to taste. Stir to combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally, until onions soften. Add tomatoes and liquid, squash and enough bean broth to cover. Simmer until squash is partially cooked, about 20 minutes. Stir in hominy, beans and diced chiles. Add more broth as needed; continue cooking until squash is tender. Taste and check seasonings. Serve garnished with cilantro and sour cream or shredded cheese.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
