Moosewood Restaurant New Classics (BUY this COOKBOOK – it’s amazing!)
Chilean Bean Stew (VEGAN)
Servings/Yield 4 to 6
—
2 tablespoons vegetable oil
2 cups onioins, chopped
4 cloves garlic, minced or pressed
1 ½ tsp salt
½ tsp ground black pepper
⅛ to ¼ tsp cayenne pepper
3 cups water
4 cups Butternut Squash, Peeled, seeded, and cubed or diced
3 cups corn , fresh , frozen or canned
½ cup FRESH BASIL , if using dried, 2 tblsp
Method
TOTAL TIME: 45 minutes
Heat oil in large soup pot.
Add onions, garlic, salt, black pepper, and cayenne and saute on medium heat for 5 minutes.
Add the water and the squash, cover, and bring to a boil; then reduce the heat and simmer for 10 minutes. Stir in 1 cup of the corn and the beans and basil.
Cover and continue to simmer for another 5 to 10 minutes, until the squash is soft.
Ladle 2 cups of broth from the stew into a blender (or Vitamix). Add the remaining 2 cups of corn and puree until smooth. Stir the puree back into the stew.
Gently reheat before serving, if necessary.