Farmers Market Recipe

Name: Farmers Market
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. pinto beans, soaked overnight and drained; 1 tsp. salt; 1 bay leaf; 1 tsp. dried oregano; 1 lb. tomatoes, fresh or canned, chopped, juice reserved; 2 ancho chiles; 1 lb. mixed summer squash; 4 ears corn (about 2 c. kernels); 1 tsp. ground cumin; 1/2 tsp. ground coriander; 2 Tbsp. corn or vegetable oil; 2 yellow onions, cut in 1/4 inch squares; 2 cloves garlic, finely chopped; 2 Tbsp. red chili powder, or more to taste; 8 oz. green beans, cut into 1-inch lengths; 4 oz. Jack or muenster cheese, grated; 1/2 bunch fresh cilantro leaves, roughly chopped; whole cilantro leaves for garnish

Servings: persons

1 1/4 c. pinto beans, soaked overnight and drained
1 tsp. salt
1 bay leaf
1 tsp. dried oregano
1 lb. tomatoes, fresh or canned, chopped, juice reserved
2 ancho chiles
1 lb. mixed summer squash
4 ears corn (about 2 c. kernels)
1 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. corn or vegetable oil
2 yellow onions, cut in 1/4 inch squares
2 cloves garlic, finely chopped
2 Tbsp. red chili powder, or more to taste
8 oz. green beans, cut into 1-inch lengths
4 oz. Jack or muenster cheese, grated
1/2 bunch fresh cilantro leaves, roughly chopped
whole cilantro leaves for garnish

1
Cook the pre soaked beans for about 1 1/2 to 2 hours in plenty of water with the salt, bay leaf and oregano.
2
Remove from heat when soft but not mushy as they will continue to cook in the stew. Drain beans and save the broth.
3
Prepare tomatoes.
4
Open the chili pods and remove the seeds and veins, then cut the chilies into narrow strips.
5
Cut the squash into large pieces.
6
Shave the kernels from the corn.
7
Heat oil in large skillet and saute onions over high heat for 1 to 2 minutes.
8
Lower heat, add garlic, chili powder, cumin and coriander and stir everything together.
9
Add a little bean broth so the chili doesn't scorch or burn.
10
Cook until onions begin to soften, about 4 minutes, then add tomatoes and stew for 5 minutes.
11
Stir in squash, corn, green beans, and chili strips, along with the cooked beans and enough broth to make a fairly wet stew.
12
Cook slowly until the vegetables are done, about 15 or 20 minutes.
13
Taste the stew and adjust the seasoning.
14
Stir in cheese and chopped cilantro and garnish with whole leaves of cilantro.
15
Serve with cornbread or tortillas.
16
A great one dish meal if you have a garden or have just visited the Farmer's Market.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/4 c. pinto beans, soaked overnight and drained, 1 tsp. salt, 1 bay leaf, 1 tsp. dried oregano, and more.

Yes, Farmers Market falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farmers Market

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions