Bush Family Zuni Stew

Ingredients

• 1 1/2 cups pinto beans, soaked overnight and drained
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 tablespoons corn or vegetable oil
• 2 yellow onions, chopped into 1/4 inch pieces
• 2 garlic cloves, finely chopped
• 2 tablespoons red chile powder (or more if you'd like)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 pound fresh tomatoes, peeled, deseeded and chopped
• 2 dried ancho chile peppers, deveined, seeded and cut into narrow strips
• 1 pound yellow or zucchini squash, cut into 1 inch pieces
• 4 ears corn (cut the kernels off)
• 8 ounces fresh green beans. cut into about 1 inch pieces
• 4 ounces Monterey Jack or Muenster cheese, grated
• 1/2 bunch cilantro, roughly chopped (reserve a few whole leaves for garnish)

Instructions

1. Place beans, bay leaf and oregano in a saucepan; cover with plenty of water and cook over medium heat for 1 1/2 to 2 hours.
2. Remove from heat when beans are soft, but not mushy. Add salt. Drain beans, but save the broth.
3. Heat oil in a large skillet; sauté onions over high heat for 1 to 2 minutes.
4. Lower the heat, then add garlic, spices, and stir.
5. Add a little bean broth so the chile powder doesn't scorch. Cook until onions begin to soften, about 4 minutes.
6. Add tomatoes and cook for another 5 minutes.
7. Stir in chiles and remaining vegetables, along with the cooked beans and enough of the broth to make a moist, thick stew.
8. Cook at a high simmer until vegetables are done, about 20 minutes.
9. Stir in cheese and chopped cilantro, and garnish with whole leaves of cilantro.
10. Serve with cornbread or tortillas.