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