This is a simplified version of Deborah Madison’s famous Zuni Stew, a big pot of pinto beans and vegetables, with handfuls of shredded cheese stirred in just before serving. Her stew also includes chunks of zucchini or yellow squash, but I prefer to leave those out so the flavors are more pure and clear. If you’d like, though, feel free to sauté some squash and fold it into the stew in the evening.
