Verdolagas, beans & butternut squash stew from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing (page 105) by Luz Calvo and Catriona Rueda Esquibel

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chezlarios on October 28, 2024

    I substituted canned poblano peppers for the anaheim chiles, maizena cornstarch for the masa harina, and already-ground cumin for the cumin seeds (toasted then ground). I also didn't have enough verdolagas on my balcony, so I added some frozen spinach. It was good, but I don't think it's something I would crave in the future.

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