Corn, Bean, & Pumpkin Stew – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• 1 c. pinto beans soaked overnight & drained
• 1 lb tomatoes fresh or canned, peeled and chopped (juice reserved)
• 1 1/2 c. corn, kernels
• 1 tsp cumin seeds
• 1 tsp oregano (can use fresh from our PYO herb garden)
• 1-inch piece cinnamon stick
• 3 cloves
• 4 T corn oil or light olive oil
• 1 large onion diced
• 2 cloves garlic finely chopped
• 1 T paprika
• 2 c. bean broth or vegetable stock
• 3 c. winter squash peeled and cut into 1-inch cubes (Long Island Cheese, pumpkin or butternut squash, are all great in this recipe)
• 2 serrano chilies seeded and finely chopped
• cilantro fresh, chopped for garnish