Baja White Bean Stew
By Mary McDougall
Serves: 6
Prep Time: 20 min
Cook Time: 30 min
Ingredients
1 1/2 Cups
Vegetable broth
1
Onion, chopped
2 Cloves
Garlic, minced
1 Cup
Corn kernels
3-15 Ounce Cans
Cannellini beans, drained and rinsed
2 Cups
Fresh tomatoes, chopped
4 Ounce Can
Chopped green chilies
1 Tsp
Chili powder
1/2 Tsp
Cumin
1/4 Tsp
Smoked paprika
1/8 Tsp
Crushed red pepper
3 Cups
Kale, chard, or spinach, chopped
Hot sauce to taste
Directions
1
Place 1/2 cup of the broth in a large pot. Add onion and garlic. Cook, stirring occasionally, for 10 minutes, until onion is soft. Add remaining broth, corn, beans, tomatoes, chilies, and seasonings. Mix well. Bring to a boil, cover partially and simmer over low heat for 15 minutes, stirring occasionally. Add greens and cook for an additional 10 minutes (only 3 minutes for spinach). Season with hot sauce to taste.
2
Serve over baked or roasted potatoes, whole grains, or rolled up in a tortilla. This is also wonderful served in a bowl with some fresh bread on the side.
3
When fresh corn is in season, slice the kernels off 1 or 2 ears to use in this recipe. To use frozen corn, thaw first under cold running water (place in a strainer and hold under the water for about a minute). Bottled minced garlic may be used, you’ll need about 1 1/2 teaspoons. Smoked paprika is available in most natural food stores. It adds a delicious flavor to this dish. If you cannot find it, leave it out or use regular paprika instead. Any leafy green is delicious in this recipe. Adjust the cooking times according to the greens used.
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