BLACK BEAN HARVEST STEW
Steps:
- 1. Soak beans, cover them with water and leave at room temperature for 8 hours. Or place them in a saucepan and cover with water. Set the saucepan over medium heat and slowly bring to a boil to avoid breaking the skins. Continue boiling the beans, uncovered, for 3 minutes. Then cover and remove from the heat. Let sit at room temperature for 1 hour. When ready to use the beans, drain and discard the soaking water. 2. Chop the onions. Heat the oil in a large saucepan set over medium-low heat. Add the chicken, if using, and sauté until browned. Remove and refrigerate. Add the onions and garlic to the fat in the pan and sauté for about 5 minutes, stirring often until the onions are soft. Stir in the tomatoes and their juice, chicken broth, peppers and seasonings. Add the beans. Bring to a boil, then reduce heat and simmer, covered for 1-1/4 hours. Can also be done in the oven. 3. Meanwhile peel the potato and cut it into 3/4 inch pieces. Peel the squash, remove the seeds and cut it into 3/4 inch pieces. Stir the potato, squash and chicken into the stew after it has simmer for 1 1/4 hours. Cover and simmer for 1 to 1-1/2 hours, until the beans and vegetables are tender. 4. Slice the zucchini in half lengthwise. Cut crosswise into 1/2 inch slices. If serving right away, add the zucchini to the stew when the beans are tender. Continue simmering uncovered until the zucchini is hot, about 5 minutes. Garnish with sprigs of fresh coriander. The stew can be refrigerated for a day or frozen. If making ahead, only add the zucchini when reheating.
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