Zucchini Bay Stew

Zucchini Bay Stew
Zucchini Bay Stew

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

Cover the beans with:
1 1/2" of water
above the beans.
Bake uncovered at 400º for 2 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 first 7 ingredients a little at a time, stirring in between each one since the casserole dish is hot, & then add the dried herbs & salt:
4 c (2 - 15 oz. cans) diced tomatoes
3 c fresh or frozen corn
(thawed to room temperature or
warmer by running under warm water)
2 1/2 c diced zucchini
2 c eggplant
1 1/4 c diced green bell peppers
2 c diced onions
4 minced garlic cloves
1 T parsley
1 T basil
2 t dill
2 t cumin
1 t oregano
3 t salt
to the casserole dish & continue baking with lid slightly ajar at 350º for 1 hr. or more.

After cooking, discard bay leaves.

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

Can freeze, but will need to be put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

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Sort & rinse:
1 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 &
3 bay leaves
in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a gentle boil. Reduce heat, cover & simmer for 15 min. Stir occasionally.
Then simmer with the lid slightly ajar 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 (2 - 15 oz. cans) diced tomatoes
3 c fresh or frozen corn, thawed
2 1/2 c diced zucchini
2 c eggplant
1 1/4 c diced green bell peppers
2 c diced onions
4 minced garlic cloves
1 T parsley
1 T basil
2 t dill
2 t cumin
1 t oregano
3 t salt
to the large pot & bring to a boil.
Reduce heat & simmer with the lid still slightly ajar for 1 - 1 1/2 hrs. more.
Stir occasionally.

After cooking, discard bay leaves.

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

Can freeze, but will need to be put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.