Bean And Squash Stew Recipes

MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL

Steps:

• Drain the beans through a strainer set over a bowl. Transfer to a large, heavy soup pot or Dutch oven. Measure the liquid in the bowl and add enough water to measure 2 quarts. Add to the beans and bring to a gentle boil over medium heat. Cover, reduce the heat to low and simmer 1 hour. Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
• Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic and a pinch of salt. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes. Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes. Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
• Stir the onion mixture into the beans. Add salt and pepper to taste. Add the winter squash and lima beans. Cover and simmer for about 30 minutes, until the squash and all the beans are tender. Taste and adjust salt, and add freshly ground pepper. Remove the bouquet garni. Just before serving stir in the fresh basil. Serve in wide soup bowls, passing Parmesan for sprinkling.

BEAN AND SQUASH STEW

Steps:

• Heat the oil in a large pan, add the cumin and mustard seeds and cook for 1 minute. When they begin to splutter and pop, add the onion, garlic and chilli and cook for 3-4 minutes ubtil softened.
• Stir in the potatoes and cook for 3 minutes. Add the curry paste and vegetable stock, bring to the boil and simmer for 5 minutes. Add the butternut and simmer for a further 15 minutes until the vegetables are tender. Add the black eyed beans and tomatoes and continue to cook for 2-3 minutes. Season to taste.
• Divide the stew between individual dishes, sprinkle over chopped coriander and serve with lemon wedges.

BEAN AND SQUASH STEW (CROCK POT)

Steps:

• Combine all of the ingredients, except the salt and pepper in a slow cooker.
• Cover and cook on high for 4-5 hours.
• Season to taste with salt and pepper.

BEAN, CORN AND SQUASH STEW

Steps:

• In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.
• Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.
• In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.
• Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.