REFRIED BEAN, ZUCCHINI AND CORN GRATIN
This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
- Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
- Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
- Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
- Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams
STIR-FRIED BABY SQUASH, LONG BEANS, CORN AND CHILES WITH SOBA NOODLES
Long beans stir-fry more quickly than regular green beans because they have a thinner husk, but if you can't find long beans you can use regular ones, like Blue Lakes. I used purple long beans for this stir-fry but green ones will work as well. Make sure to drain and dry the vegetables on several thicknesses of paper towels after you wash them so that they sear properly.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 18
Steps:
- First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
- Prepare the vegetables. The squash, corn and white parts of the scallions can be in one bowl, the beans should be in another.
- In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water. Combine the salt, pepper and sugar in another small bowl and the garlic, ginger, and chiles in another. Have all of the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add the oil by pouring it on the sides of the pan and swirling the pan, then add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the squash, corn and the white part of the scallions and stir-fry for 2 minutes. Add the salt, pepper, and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 minute, or until most of the liquid has cooked off. Remove from the heat and transfer to a platter or bowl. Add the noodles to the hot wok, toss until heated through, and divide among plates. Top with the vegetables and serve.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 4 grams
BEAN, CORN AND SQUASH STEW
Make and share this Bean, Corn and Squash Stew recipe from Food.com.
Provided by Queen Dana
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.
- In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.
- Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.
Nutrition Facts : Calories 540.1, Fat 23.8, SaturatedFat 3.2, Sodium 437.9, Carbohydrate 77.5, Fiber 16.2, Sugar 15, Protein 15.3
BEAN, CORN, AND SQUASH CALDO
Healthy, Low-Fat Southwestern Veggie Stew. This recipe comes from a book I picked up while at the Grand Canyon called Healthy Southwestern Cooking.
Provided by Leanne Yeatman
Categories Chowders
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a dutch oven until a drop of water quickly sizzles away. Add canola oil and coat skillet bottom. Add the onion, garlic and tomatoes, and satue until onion is limp. Add beans, water, basil, oregano, and white pepper. Simmer for 20 minutes. Add red bell pepper, squash, corn, achiote, and salt substitute and simmer for 10 more minutes.
Nutrition Facts : Calories 185.1, Fat 7.4, SaturatedFat 0.6, Sodium 6.6, Carbohydrate 27.2, Fiber 6.3, Sugar 1.7, Protein 5.4
PINTO BEAN CHILI WITH CORN AND WINTER SQUASH RECIPE - (4/5)
Provided by Snoo
Number Of Ingredients 16
Steps:
- Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.
YELLOW SQUASH AND CORN CASSEROLE
Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
Provided by JULIAJOHNSON
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
- Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g
YELLOW SQUASH AND CORN SAUTE
This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.
Provided by AuntE
Categories Side Dish Vegetables Squash Summer Squash
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
- Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
- Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g
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BEAN, CORN AND SQUASH STEW RECIPE | MYRECIPES
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- In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.
- In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.
- Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.
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