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Categories:
onions garlic chilies olive oil ground cinnamon ground cloves potatoes tomatoes green beans zucchini corn cilantro salt
Viewed: 29 - Published at: 9 years agoIngredients
- 1 cup onions Chopped
- 1 garlic clove pressed
- 2 tablespoons chilies Minced
- 3 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 potatoes smalls, cubed
- 3 cups canned tomatoes Drained, chopped
- 2 cups green beans
- 1 zucchini small, sliced
- 2 cups corn
- 1 tablespoon cilantro
- salt
Method
- In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes.
- Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered.
- Stir in tomatoes, green beans & cover & cook for 5 minutes more.
- Add the zucchini & corn.
- Simmer, covered on low heat till the vegetables are tender.
- If the stew seems too dry, add some tomato juice or water.
- Add cilantro & salt to taste.
- Serve with cornbread.
