It’s tricky to make a humble stew look pretty enough for a picture. But who ever said comfort food needed jazzing up, anyway? It’s one thing I like about stews; they need not look like much to be tasty and satisfying. My little stew came into this world like so many others before it: as a quick way to use up some wanton, haphazard ingredients. My fridge had been harboring some squash, beans, and bell pepper that were lolling around for just the right sort of autumn day that encourages the eating of stews. A little bit of home-smoked chili powder from some Texan friends infused it with a welcome surge of heat, although I really need to remember not to stick my nose in the container and inhale its lovely scent, because I somehow manage to do this every single time and then have to spend the next 15 minutes sneezing out burning powder.
For those who do not have such incendiary compounds at home, any other kind of smoked chili pepper should do the trick, such as commercial chipotle powder. The warm, smoky flavor is what gives the stew a particularly rich and hearty flavor. If you’re a real fire-breather and the chipotle powder isn’t hot enough, add some cayenne to taste.
This stew also happens to be vegan and gluten-free. It’s great with a side of freshly sautéed greens and some warm tortillas, or even just chips for dipping.
Spicy Butternut, Black Bean, and Hominy Stew
3 cups peeled and chopped butternut squash or pumpkin
1 1/2 cups (or 1 16-oz can) black beans, rinsed
1 1/2 cups (or 1 16-oz can) white hominy, rinsed
1 cup vegetable broth
1/2 red bell pepper, chopped
3 cloves of garlic, chopped
1 medium onion, chopped
1 teaspoon whole cumin seeds
1/4 teaspoon oregano leaves
1/4 to 1/2 teaspoon chipotle powder or other smoked chili pepper
half a medium lime
salt and pepper to taste
chopped cilantro for serving
In a dry skillet, toast cumin seeds until fragrant. Set aside.
On a medium flame, heat 2 tablespoons of oil in a large saucepan or sauté pan. Add garlic and cook for about a minute. Add chopped onions and cook until translucent. Add squash, cumin seeds, chili powder, oregano, and vegetable broth. Cover and cook until squash is tender, about 10-15 minutes. When squash is tender, add bell pepper, black beans and hominy; cook for 10 more minutes. Squeeze juice of half a lime over mixture; taste and adjust salt and spices if necessary. Garnish with chopped cilantro to serve.