In last week’s Bountiful Baskets Mexican themed veggie pack, there was a chayote:
I had gotten these before in another Mexican themed pack a while back, but this pack only had one. However, there was zucchini as well, and since chayote is also a member of the gourd family, they both go well in this stew. Normally, I would put tomatoes in as well, but my husband requested no tomatoes, so I left them out. This is also similar to the Sausage, Zucchini, and Tomatoes over Rice, but adds a few more ingredients. I would also suggest serving this over Cilantro Lime Rice, which I didn’t get a chance to make because we had to get to a meeting this week.
Sausage and Chayote Stew
What you need:
1 pound Italian sausage
1 small onion, chopped
3 cloves garlic, minced
3 chayote squashes, seeded and chopped (I used 1 chayote and 1 zucchini)
3 green chiles, roasted, peeled, seeded, and diced
3-4 tomatoes, cores and seeds removed, diced (about 2 cups diced tomatoes)
1 can black beans, drained
1 cup frozen corn
Salt and pepper to taste
How to make it:
Place a large pot over medium-high heat. Remove casings from sausage, crumble, and cook in the skillet until browned. Add the onion and garlic to the skillet. Cook and stir until the onions are translucent, 3 to 5 minutes. Add the chayote squash and green chiles. Cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, and corn. Season with salt and pepper to taste. Cook until completely heated through, about 10 minutes more. Remove from heat and serve over rice.
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