Ingredients
- 4 potatoes
- 1 garlic clove
- 1 cilantro
- 525 gr green beans (cut)
- 475 gr tomatoes (drained canned)
- 300 gr corn
- 120 gr onions (chopped)
- 45 ml olive oil
- 20 gr chilies (minced)
- 1 gr cinnamon (ground)
- 1 slice zucchini
Salt 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. "Sundays at Moosewood Restaurant Cookbook"
