Ingredients
- 6 pattypan squash roughly (diced)
- 4 husked tomatillos eighths (fresh cut into)
- 1 garlic clove bashed (peeled)
- 1/2 onion roughly (peeled diced)
- 950 ml low sodium vegetable stock
- 300 gr skinned potatoes roughly (peeled thin chopped)
- 260 gr black beans (canned rinsed)
- 230 gr no salt added (whole)
- 120 gr chayote squash cored (peeled)
- 75 gr corn kernels (frozen)
- 2 ml olive oil (light)
- 2 gr oregano
- 2 ml chipotle sauce
- 1 gr salt
- 1 gr cumin (ground)
- 1 gr allspice (ground)
- 1 ml with a of sesame oil (toasted)
Garnish 2 tablespoons chopped fresh cilantro
1. Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes. Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn't brown.
2. Pour a little of the stock into the pan to release the flavorful bits that might have stuck there. Stir in the rest of the stock, the tomatillos and tomatoes. Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender.
3. Add the beans, corn, cactus, squash, chipotle sauce, and salt. Bring back to a boil, turn down the heat, and simmer for 5 minutes.
TO SERVE 4 PEOPLE: Ladle into bowls and sprinkle cilantro on top.
