Southwestern Bean and Squash Stew

Serves: 6
Preparation Time: 45 minutes
Difficulty: Easy

Ingredients:

1 large onion, chopped
1 each medium red & green pepper, chopped
1 cup carrots, large dice
1 fresh jalapeno chili, minced with seeds
4 cloves garlic, minced
3 Tbsp olive oil
1 - 19 oz can pinto or lima beans
1 - 19 oz can kidney beans
1 1/2 cups tomato juice
2 cups hard variety squash, large dice
2 tsp salt
1 tsp ground cumin
1/4 cup chopped cilantro

Cooking Instructions:

In a large saucepan or Dutch oven, saute onion, peppers, carrot, jalapeno and garlic in olive oil over medium-low heat until onion is translucent and the mixture develops a moistened appearance.

Drain the bean juice into the pan and add the tomato juice, squash, salt and cumin. Simmer, un-covered, for 20-30 minutes or until squash is just tender.

Taste, re-season as desired.

Serving Suggestions:
Serve over rice accompanied by warm corn bread.

Complementary Wines: Beer, Beer: Lager, Beer: Wheat, Cider, Cider: hard

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