Tomatican is a chilean stew. This version comes from Moosewood Cooks at Home. The great thing is that for the most part, it uses frozen vegetables and still tastes great and fresh. If you can get the Muir Glenn chopped tomatoes, they are often better than local tomatoes unless they are very good. You can garnish the stew with avocado, tempeh (of course cheese is traditional). The steamed local kale and brown rice was a great complement to the flavors:
- 2 cups chopped onions
- 1/4 tsp cayenne (or 1 fresh chile)
- 2 tsp ground cumin
- 2 cups frozen baby lima beans (note that each package contains 1 1/2 cups)
- 3 cups undrained canned tomatoes (28 oz)
- 2 cups frozen corn (I used sweet corn)
- 1/4 cup chopped fresh cilantro
- optional - dash of olive oil
Saute the onions and cayenne in a little water for 5 minutes. Add lima beans and cumin and cook for a couple of minutes longer. Add juice from tomatoes and simmer covered for 5 more minutes. Add the tomatoes, corn and cilantro and simmer for about 10 minutes. Serve.
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