Zucchini Bay Stew

(Oven)
Preheat oven at 400º
After draining, put the beans &
2 bay leaves
in a large casserole dishes.

Cover the beans with:
2" of water
above the beans.
Bake uncovered at 400º for 2 1/2 - 3 hrs. or more, depending on the freshness of the beans, until beans mash easily.

If the stew needs more water, always add boiling water, when cooking in an oven, so the dish does not crack.

After the beans are soft, add the ingredients a little at a time, stirring in between, to keep the dish from cracking:
4 c diced tomatoes
4 c diced zucchini
4 c fresh or frozen corn
(thawed to room temperature or
warmer by running under warm water)
2 c diced yellow or sweet onions
1 c diced red bell peppers
4 minced garlic cloves
1 T paprika
1 T parsley
1 T oregano
1 T basil
2 t dill
1 t cumin
2 1/2 t salt
to the casserole dish & continue baking with lid slightly ajar at 350º for 1 - 1 1/2 hrs. or more.

Discard bay leaves.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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Sort & rinse:
2 c black beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked beans & drain.

Stovetop or Oven cooking options below:

(Stovetop)
After draining, put the beans &
2 bay leaves
in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a boil. Reduce heat & simmer for 1 - 1 1/2 hrs.
or more, depending on the freshness of the beans, until beans mash easily.

Stir occasionally, adding more water if the stew gets too dry.

After the beans are soft, add:
4 c diced tomatoes
4 c diced zucchini
4 c fresh or frozen corn, thawed
2 c diced yellow or sweet onions
1 c diced red bell peppers
4 minced garlic cloves
1 T paprika
1 T parsley
1 T oregano
1 T basil
2 t dill
1 t cumin
2 1/2 t salt
to the large pot & bring to a boil.
Reduce heat & simmer for 30 - 45 min. more.
Stir occasionally.

Discard bay leaves.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.