Page 21 - Caroline Wright Cookbook

4 mild Hatch or Anaheim peppers PAGE 19
1/4 cup avocado oil

1 medium onion, chopped
2 carrots, peeled and chopped
1 medium green bell pepper, chopped

6 garlic cloves, finely chopped
1 tablespoon cumin seed
1 bunch cilantro, stems and leaves chopped separately

Kosher salt
1 pound tomatillos (about 12), husk removed, chopped
1 cup dried Anasazi or pinto beans, soaked overnight
1 small sugar pumpkin or butternut squash (2 pounds), peeled and
seeds scooped away, and cut into 2-inch pieces

1 Heat broiler with rack about 5 inches away from heat. Set peppers
directly on rack. Broil peppers, turning occasionally, until skin blisters
and blackens (about 10 minutes); transfer peppers as they are charred
to a covered bowl. When peppers are cool enough to handle, remove
skin, seeds and stems and compost; chop flesh. (You should have
about 3/4 cup chopped roasted peppers.)

2 Heat oil in a large, heavy pot over medium heat until hot; add onion,
carrot, bell pepper, garlic, cumin seed and cilantro stems to pot.
Season generously with salt (about 1 teaspoon). Cook vegetables, stir-
ring often, until onion is tender and golden brown (about 15 minutes).
Add reserved chopped peppers, tomatillos, beans, and 4 cups (1 quart)
water; season generously with salt (about 1 teaspoon). Cover and bring
to a boil. Lower heat to slowly simmer stew, covered, until beans are
just cooked through but firm (about 1 hour).

3 Add squash and continue to slowly simmer stew, uncovered and
stirring occasionally, until squash is tender (about 25 minutes). Stir in
cilantro leaves. Season stew with additional salt to taste.

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