Mexican Corn, Tomatillo, and Red Bean Stew
Source: "The Vegetarian Meat & Potatoes Cookbook" by Robin Robertson
This colorful chili-like stew can be served over rice or noodles, or accompanied with corn bread. Serves 4.
1 TBL olive oil
1 medium yellow onion
2 garlic cloves, minced
3 big tomatillos, husks removed, washed, and chopped
2 jalapeno chilies, diced (or less, or seeded, to reduce heat)
15 oz can of tomato sauce
?? chili powder to taste (if any)
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
3 cups water
2 cups corn kernels (or diced Jicama)
3 cups cooked red kidney beans (or any bean available)
2 TBL fresh cilantro minced
In a large pot, heat the oil over medium heat. Add the onion and garlic, cover, and cook, stirring a few times until softened - about 5 minutes. Add the tomatillos and chilies and cook until softened, about 2 minutes. Stir in the tomato sauce, chili powder, cumin, oregano, salt, and pepper. Add the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Stir in the corn (or Jicama), red beans, and cilantro. Taste the mixture and adjust seasonings. Simmer another 10 minutes and serve hot.