Farmer'S Market(6 Servings)
A hearty, vegetable-rich stew featuring beans, summer squash, corn, and flavorful spices, perfect for a comforting and nutritious meal suitable for vegetarians or family dinners.
Ingredients
- 1 1/4 cups pinto beans, soaked overnight and drained ⓘ
- 1 teaspoon salt
- 1 bay leaf ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 pound tomatoes, peeled, seeded, and chopped (juice reserved) ⓘ
- 2 ancho chilies
- 1 pound mixed summer squash ⓘ
- 4 ears corn, kernels about 2 cups ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground coriander
- 2 tablespoons corn or vegetable oil ⓘ
- 2 yellow onions, cut into 1/4-inch squares ⓘ
- 2 cloves garlic, finely chopped ⓘ
- 2 tablespoons red chili powder or more to taste ⓘ
- 8 ounces green beans, cut into 1-inch lengths ⓘ
- 4 ounces grated Jack or Muenster cheese ⓘ
Instructions
- Cook the presoaked beans for about 1 1/2 to 2 hours in plenty of water with salt, bay leaf, and oregano.
- Remove the beans from heat when they are soft but not mushy, as they will continue to cook in the stew.
- Drain the beans and save the broth.
- In a large pot, heat the oil over medium heat and sauté the onions and garlic until translucent.
- Add the chopped tomatoes, chili powder, ground cumin, and ground coriander; cook for 10 minutes to develop flavors.
- Stir in the cooked beans, saved broth, and chopped ancho chilies; simmer for 20 minutes.
- Add the summer squash, corn kernels, and green beans; cook until vegetables are tender, about 15 minutes.
- Remove from heat and sprinkle grated cheese on top before serving.
Tips & Substitutions
For added depth of flavor, consider roasting the corn and summer squash before adding them to the stew. If you can't find ancho chilies, substitute with dried guajillo or New Mexico chilies for a different heat profile. If you're short on time, canned pinto beans can be used—just reduce the cooking time accordingly.
Serving Suggestions
This hearty stew pairs beautifully with crusty bread or a side salad. For a complete meal, serve it alongside Irish Fadge (Potato Pancakes) for a comforting touch. Garnish with fresh cilantro or avocado for added freshness, and consider serving with a dollop of sour cream for creaminess.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth if needed to loosen the stew. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Farmer'S Market(6 Servings) contains roughly 972 calories, with 56g protein, 146g carbohydrates, and 39g fat. It is an excellent source of vitamin C (512% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (179% of the Daily Value). Note that it is relatively high in sodium, at 2005mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this recipe?
Yes, feel free to substitute pinto beans with black beans or kidney beans according to your preference. Just ensure to adjust the cooking time as needed, especially if using canned beans.
How do I make this dish spicier?
To increase the heat, add more red chili powder or include fresh chopped jalapeños when sautéing the onions and garlic. You can also serve it with a hot sauce on the side for those who like an extra kick.
Is this dish suitable for vegetarians?
Absolutely! This recipe is naturally vegetarian, making it a great choice for anyone looking for delicious vegetarian recipes. You can also easily make it vegan by omitting the cheese or using a plant-based cheese alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).