I’m long overdue to share some culinary genius with you guys. Of course, this genius is not mine but from my favorite cookbook, Feeding the Whole Family. It’s a vegetarian stew that’s meaty and filling. Josie can’t get enough. If you use delicate squash, you don’t have to peel it. You can just scrape out the seeds, chop it up and drop it in.
- 1 cup dried Christmas lima beans, soaked 6 to 8 hours and drained
- 4 cups vegetable or chicken stock
- 2 tsp ground cumin
- 1 tbsp olive oil
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 medium onion chopped
- 2 tsp sea salt
- 2-3 cups winter squash peeled and cut in chunks
- 1 (14 oz) can chopped tomatoes
- 1 tsp chili powder
- 1.5 cups fresh or frozen corn
- Place beans, 2 cups of stock and 1 teaspoon of cumin in a pot and bring to a boil. Cover and simmer until beans are tender (50-60 minutes).
- Heat a 4-quart pot to medium, add oil and saute the remaining cumin oregano and cinnamon for 30 seconds. Add onion, salt, and garlic; saute until onion is soft (5 minutes). Add squash, tomatoes, and chili powder, bring to a simmer and cook until squash is soft (about 20 minutes). Add 1/2 to 1 cup stock if mixture is dry. Add cooked beans and corn; simmer until corn is tender. Adjust seasoning to taste.