Monday, October 20, 2008

Anasazi Bean and Pumpkin Stew

The Anasazi bean was a perfect choice for this weeks LFM sample.  These beans cook more quickly then traditional beans and the ones I made, are grown in Colorado. I paired the beans with pumpkin, some smoked sweet paprika, toasted cumin seeds, green chiles and finished it all with a good handful of cilantro.  I was afraid it was going to be a hard sell this time..but with a little persuasion, we soon heard the familiar, "oh's,  ah's and mmm's " of acceptance.  I live for those three sounds!


Anasazi Bean and Pumpkin Stew

1 Cup pinto beans, soaked overnight and drained (*canned beans may be used instead)
1 lb tomatoes, fresh or canned, peeled, seeded, and diced, juice reserved
1 tsp cumin seeds
1 tsp dried oregano
1/4 tsp Cinnamon
2 pinches of ground cloves
3 Tbl Olive oil
1 large onion, cut into a medium dice
4 cloves garlic, finely chopped
1 T paprika (Sweet or picante, Smoked Paprika from Savory Spice Shop in Boulder)
3-4 C bean broth or vegetable stock, ( you may add extra water at the end, if more liquid is needed)
3 C pumpkin or winter squash, peeled and cut into 1 inch cubes
2 jalapenos, seeded and finely chopped
Salt and pepper to taste
Squeeze of lemon or lime
Cilantro, chopped, for garnish 

Cook the beans in water for about 1.5 hrs or until beans are tender (do not add salt to beans until they have been cooked!) Drain and reserve the cooking liquid.
Warm a small heavy skillet and toast the cumin seeds until their fragrance emerges; then add the oregano, stir for 5 seconds, and quickly transfer the spices to a plate or bowl so they don't burn. Combine them with the cinnamon and the cloves, and grind to a powder in an electric spice mill, or just leave them whole.
Heat a 4-quart soup pot over medium heat, add olive oil and sauté the onions and jalapenos for 5-7 minute; Add the garlic, the spices, the paprika, and 1 t salt. Next add the tomatoes and cook 5 minutes. Then add the pumpkin or winter squash along with stock. Cook for 20 minutes, then add beans and cook for 5 more minutes. Taste and adjust seasonings w/ salt and pepper. Add a squeeze of lemon or lime to brighten up the stew. Garnish with fresh cilantro.

*Canned beans may be used instead of dried

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