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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.
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