Farmers Market - cooking recipe

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

Preparation

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