Farmer'S Market(6 Servings)

• 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), peeled, seeded and chopped (juice reserved)
• 2 ancho chilies
• 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 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 cilantro leaves, roughly chopped
• whole cilantro leaves for garnish

1. Cook the presoaked beans for about 1 1/2 to 2 hours in plenty of water with the salt, bay leaf and oregano.
2. Remove them from the heat when they are soft, but not mushy, as they will continue to cook in the stew.
3. Drain the beans and save the broth.

pinto beans, salt, bay leaf, oregano, tomatoes, ancho chilies, mixed summer, corn, ground cumin, ground coriander, corn, yellow onions, garlic, red chili powder, green beans, muenster cheese, cilantro, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144334 (may not work)