MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: South American Bean Stew
 Categories: Stew, Mcdougall, Vegetarian, Ok
      Yield: 8 servings
 
           -format by S.Grabowski
           -Stew
      1 c  Dried pink beans
  1 1/4 c  Dried white beans
      6 c  Water
      3    Chopped onions
      2    Crushed garlic cloves
      2    16 oz cans chopped tomatoes,
           -drained
  1 1/2 ts Basil
  1 1/2 ts Oregano
      4 c  Chopped winter squash
      2 c  Corn kernels
           -Sauce
      1    Chopped onion
      1    Pressed garlic clove
    1/2 ts Crushed dry red pepper
      1 c  Water
    3/4 ts Chopped fresh coriander
  1 1/2 tb Wine vinegar
 
  Stew:  Place beans in a large pot with the water.  Bring to a boil,
  turn off heat.  Let rest 1 hour. Bring to a boil again, cover, reduce
  heat and cook for 1 hour. Meanwhile, saute onions and garlic in 1/4 c
  water for 5 minutes, stirring often. Add chopped tomato, basil and
  oregano. Simmer over low heat about 20 minutes. Add tomato mixture to
  beans. Add squash pieces. Cover and simmer for 45 minutes. Add corn
  kernels. Cook an additional 15 minutes.  Serve over rice. Spoon some
  spicy sauce over the top, if desired. *Spicy sauce:  Saute onions,
  garlic and pepper in 1/4 cup water until very soft.  Remove from
  heat.  Add remaining ingredients.  Mix well. Refrigerate at least 1
  hour to blend flavors. *From the Mcdougall Health Supporting Cookbook*
 
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