- 1 cup dried lima beans (soaked and drained)
- 4 cups vege stock
- 2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 1 med onion, chopped
- 2 teaspoons sea salt
- 3 cloves of garlic, minced
- 2 to 3 cups winter squash, peeled and cut in chunks
- 1 can chopped tomatoes
- 1 teaspoon chili powder
- 1 1/2 cups corn
- 1/2 cup grated cheese for garnish (optional)
Place beans, 2 cups of stock and 1 teaspoon of cumin in a pot; bring to boil.
Cover and simmer until beans are tender (50-60 mins) or pressure-cook (45 mins).
Heat a large pot to medium, add oil and saute the remaining cumin, oregano and cinnamon for about 30 secs.
Add onion, salt and garlic; saute until onion is soft(5 mins).
Add squash, tomatoes and chili powder, bring to a simmer and cook until squash is soft (20 mins). Add 1/2 to 1 cup stock if dry.
Add cooked beans and corn; simmer until corn is tender.
Adjust seasoning to taste.
