Mexican Vegetable Stew

Name: Mexican Vegetable Stew
Prep time: 20 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: 1/2 cup whole, skin-on almonds; 1/4 cup untoasted sesame seeds; 3 tablespoons ancho chile powder; 2 teaspoons dried Mexican oregano, crumbled; 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more to taste; 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 small butternut squash or other hard winter squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes; 2 medium carrots, peeled and cut into 3/4-inch cubes; 1 (15-ounce) can pinto beans, drained and rinsed well; 1 (28-ounce) can diced fire-roasted tomatoes; 2 1/2 cups vegetable broth or water; 1 cup frozen white or yellow corn kernels (optional); 1/4 cup chopped cilantro leaves, plus more for garnishing; Freshly ground black pepper; Sour cream, for garnishing

Stew Mexican Stewing Healthy Vegetarian Cilantro Beans Almonds Nuts Butternut Squash Corn Tomatoes Winter Main Dish Easy

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4 to 6 servings Easy

Total: 1 hr 15 mins Active: 20 mins

9 Ratings

Ingredients (18)

1/2 cup whole, skin-on almonds
1/4 cup untoasted sesame seeds
3 tablespoons ancho chile powder
2 teaspoons dried Mexican oregano, crumbled
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
3 tablespoons olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 small butternut squash or other hard winter squash (about 1 1/2 pounds), peeled, halved, seeded, and cut into 3/4-inch cubes
2 medium carrots, peeled and cut into 3/4-inch cubes
1 (15-ounce) can pinto beans, drained and rinsed well
1 (28-ounce) can diced fire-roasted tomatoes
2 1/2 cups vegetable broth or water
1 cup frozen white or yellow corn kernels (optional)
1/4 cup chopped cilantro leaves, plus more for garnishing
Freshly ground black pepper
Sour cream, for garnishing

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Nutritional Information

Calories498
Fat26.03g
Saturated fat3.17g
Trans fat0.0g
Carbs61.25g
Fiber19.9g
Sugar14.31g
Protein15.61g
Cholesterol
Sodium1217.74mg
Nutritional Analysis per serving (4 servings) Powered by

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This simple vegetable stew with vibrant Mexican flavors takes inspiration from pipíans, Mexico’s mole-like sauces, thickened with seeds. Here, a combination of almonds and sesame seeds gives the sauce body and richness. The vegetables—butternut squash, carrot, and optional frozen corn, with canned pinto beans—can vary with the seasons and your mood. In summer, add zucchini and fresh corn; or toss in a handful of quartered and sautéed mushrooms.

For more, try our easy stuffed Poblano Peppers.

What to buy: Dried Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket.

For more, see our easy slow-cooker root vegetable stew.

by Kim Laidlaw

What to buy

Lodge Enameled Cast Iron Dutch Oven

6-Quart enamel Dutch oven that is ideal for stovetop or oven use. It has a wide range of uses - cooking, marinating, refrigeration and freezing.
Buy on Amazon ›

Tips for Beans

Tip

How to Freeze Beans

Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.

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Next: How to Thaw Beans

Tip

How to Thaw Beans

Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.

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Next: How to Store Beans

Tip

How to Store Beans

Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.

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Next: How to Freeze Beans

Instructions

1Add the almonds, sesame seeds, chile powder, oregano, cumin, and measured salt to the bowl of a food processor and process to a fine meal. Set aside.
2Warm the olive oil in a large Dutch oven or heavy saucepan over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and ground almond-spice mixture and cook until fragrant, about 2 minutes. Add the squash, carrots, beans, tomatoes, and broth or water and bring to a boil, stirring to make sure the almond mixture doesn’t stick to the bottom of the pan. Lower the heat, partially cover the pan, and let the stew simmer, stirring occasionally, until the squash is very tender, about 30 to 40 minutes. If the stew threatens to dry out, add a bit more broth or water.
3Add the corn, if using, and measured cilantro. Season with pepper and taste, adding more salt as needed. Continue to simmer until the corn is hot and the flavors combine, about 5 minutes.
4Ladle into warmed serving bowls and garnish with sour cream and a sprinkling of cilantro leaves.

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