MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Laura Bush's Zuni Stew
 Categories: Celebrity, Stews, Vegetarian
      Yield: 1 Pot
 
  1 1/2 c  Pinto beans; soaked
           -overnight, drained
      1    Bay leaf
      1 ts Dried oregano
      1 ts Salt
      2 tb Corn or vegetable oil
      2    Yellow onions; chopped into
           -1/4" pieces
      2 cl Garlic; finely chopped
      2 tb Red chile powder
      1 ts Ground cumin
    1/2 ts Ground coriander
      1 lb Fresh tomatoes; peeled,
           -deseeded and chopped
      2    Dried ancho chile peppers;
           -cut into narrow strips
      1 lb Yellow or zucchini squash;
           -cut into 1" pieces
      4    Ears corn; cut kernels of
      8 oz Fresh green beans; 1" pieces
      4 oz Monterey jack cheese; grated
    1/2 bn Cilantro; chopped rough
 
  Place beans, bay leaf, and oregano in a saucepan; cover with plenty of
  water and cook over medium heat for 1-1/2 to 2 hours. Remove from
  heat when beans are soft, but not mushy. Add salt. Drain beans, but
  save the broth. Heat oil in a large skillet; saute onions over high
  heat 1 to 2 minutes. Lower the heat, then add garlic, spices, and
  stir. Add a little bean broth so the chile powder doesn't scorch.
  Cook until onions begin to soften, about 4 minutes. Add tomatoes and
  cook for another 5 minutes. Stir in chiles and remaining vegetables,
  along with the cooked beans and enough of the broth to make a moist,
  thick stew. Cook at a high simmer until vegetables are done, about 20
  minutes. Stir in cheese and chopped cilantro. Serve with cornbread or
  tortillas.
  
  Recipe by Laura Bush
 
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