Ecuador Vegetable Stew (Locro)

• 2 tbsp. butter
• 2 onions finely chopped
• 2 cloves garlic, crushed
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 cup canned corn, drained
• 1 cup fresh
• frozen peas
• 1 tsp. salt
• Freshly ground black pepper
• 4 md. sized potatoes, peeled and cut into eighths
• 1 can (1 lb.) pumpkin
• 1 cup milk
• 3/4 cup grated Gruyere cheese

1. Heat the butter in a large saucepan and saute the onions and garlic until golden brown.
2. Add the tomato sauce, water, corn, peas, salt and pepper and bring to a boil.
3. Lower the heat, cover and simmer 10 minutes.
4. Add the potatoes, pumpkin and milk.
5. Cover and simmer over the lowest possible heat 45 minutes to 1 hour.
6. Stir in the cheese and remove from the heat.
7. Serve with boiled rice.

butter, onions, garlic, tomato sauce, water, corn, fresh, frozen peas, salt, freshly ground black pepper, potatoes, pumpkin, milk, gruyere cheese

Taken from www.foodgeeks.com/recipes/20674 (may not work)