Recipe: Corn, Bean and Pumpkin Stew

Here is a brief diversion from baking to include the recipe for the corn, bean and pumpkin stew that has become a post-Thanksgiving tradition for us. I am very grateful to Deborah Madison for this recipe, which comes from the Greens Cookbook, one of the great basic vegetarian cookbooks.

Corn, Bean and Pumpkin Stew (adapted from The Greens Cookbook)

This delicious, low-fat and high-fiber autumnal stew has become a traditional family day-after-Thanksgiving meal eaten after a day of hiking in the mountains, and is a pleasant change from turkey (or tofurkey) leftovers. It tastes even better after a day or two, so I often make it the night before. You can make it hotter, if you like, with ground ancho chilies or chili powder.

1 cup pinto beans or cranberry beans, soaked overnight and drained
Salt
1 pound tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved (extra is OK - I often use a 28 oz can of Muir Glen diced tomatoes)
corn kernels cut from 3 ears corn (about 1 1/2 cups kernels)
1 teaspoons cumin seeds (NOT ground cumin)
1 teaspoon oregano
1-inch piece cinnamon stick
3 whole cloves
4 tablespoons corn oil, light sesame oil, or light olive oil
1 large onion, cut into a medium dice
2 cloves garlic, finely chopped
1 tablespoon paprika
2 cups bean broth (at least)
3 cups pumpkin or winter squash, peeled and cut into 1-inch cubes
1 or 2 serrano chilies, seeded and finely chopped (be careful in cutting them! use gloves, and don't wipe your eyes; believe me, don't wipe your eyes)
Cilantro or parsley, chopped, for garnish

If you have not pre-soaked the beans, clean them, rinse them well, cover them with boiling water, and let them soak for 1 hour. Drain them, cover them with fresh water, and bring to a boil. Make sure you use an ample amount of water, because it will be used to thin the stew later on. Add 1/2 teaspoon salt and cook about 1 1/2 hours, or until the beans are tender. [I find it takes a lot less time than this, so watch carefully!] Drain the beans, 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. [I use an old coffee grinder.]

Heat the oil in a wide skillet and saute the onion briskly over high heat for 1 minute; then lower the heat to medium. Add the garlic, the ground spices, the paprika, and 1 teaspoon salt. Stir well to combine; then add 1/2 cup reserved bean broth and cook, stirring occasionally, until the onion is soft. Next add the tomatoes and cook 5 minutes. Then add the pumpkin or winter squash along with another cup of bean broth. After 20 to 30 minutes, or when the pumpkin is about half-cooked – soft but still too firm to eat – add the corn, the beans, and the fresh chilies. Thin with the reserved tomato juice, adding more broth or stock as necessary. Cook until the pumpkin is tender. Check the seasoning, and add more salt if necessary. Serve garnished with the chopped cilantro or parsley.

Even though there is corn in the stew, corn bread or tortillas make a good accompaniment. Serves four to six.