Squash, corn, and beans stew

Name: Squash, corn, and beans stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 7 servings
Ingredients: 1 tablespoon oil or butter; 1 1/2 teaspoon cumin; 1 1/2 teaspoon oregano; 1 teaspoon chili powder; 1/2 teaspoon ground cinnamon; 1 onion (chopped); 2 teaspoon minced garlic; 2 pounds winter squash (peeled and chopped); 1 can chopped tomatoes; 2 cans pinto or red beans (drained); 1 1/2 cup corn

jessbrunner201

Prep 10 mins10m

Cook 40 mins40m

Serves 7

For babies 10 months and older: retrieve some well cooked squash from the stew puree and serve

Ingredients

1 tablespoon oil or butter
1 ½ teaspoons cumin
1 ½ teaspoons oregano
1 teaspoon chili powder
½ teaspoon ground cinnamon
1 onion (chopped)
2 teaspoons minced garlic
2 pounds winter squash (peeled and chopped)
1 can chopped tomatoes
2 cans pinto or red beans (drained)
1 ½ cups corn

Instructions

Keep screen awake

1
In a 4 quart pot over medium low heat, heat the oil, then add the cumin, oregano, chili powder, and cinnamon and saute for about . Add the onion and garlic and saute until the onion is soft about .
2
Add the squash and tomatoes and bring the pot to a simmer. Cover and cook until the squash is fork tender about . Add ¼ to ½ cup of water if the mixture seems dry.
3
Stir in the beans and corn and simmer until the corn is tender about . Taste and add salt if desired. Starches like salt and beans can take more salt to bring up the flavor.

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