Kettle Stew

Servings: 4
Ingredients:

1 c  Chopped onions
1 lg Garlic clove, pressed
2 tb Minced chilies
3 tb Olive oil
1/2 ts Ground cinnamon
1/4 ts Ground cloves
4 sm Potatoes, cubed
3 c  Drained canned tomatoes,
--chopped
2 c  Cut green beans
1 sm Zucchini, sliced
2 c  Corn
1 tb Cilantro
Salt

In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes. Add
cinnamon, cloves, potatoes and cook for another 5 minutes, covered. Stir in
tomatoes, green beans and cover and cook for 5 minutes more. Add the zucchini
and corn. Simmer, covered on low heat till the vegetables are tender. If
the stew seems too dry, add some tomato juice or water. Add cilantro and
salt to taste. Serve with cornbread.

‘Sundays at Moosewood Restaurant Cookbook’

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