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White Bean Stew with Winter Squash and Kale

White Bean Stew with Winter Squash and Kale was pinched from <a href="http://blog.fatfreevegan.com/2013/10/white-bean-stew-with-winter-squash-and-kale.html" target="_blank">blog.fatfreevegan.com.</a>

"The time it takes to cook beans is affected by the type and age of the beans and possibly the hardness of your water and your elevation. I made this in the Fagor Multi-Cooker pressure cooker using yellow-eye beans, so the times below reflect that. You may need to add a few more minutes to get the beans fully cooked. If you’re not using a pressure cooker, see the instructions in italics...."

INGREDIENTS
1 pound dried yellow-eye or navy beans, soaked overnight or quick soaked
1 large onion, chopped
4 cloves garlic, minced
5 cups water
4 teaspoons smoked paprika, divided
2 teaspoons dried oregano, divided
1 1/2 teaspoon ground cumin, divided
1 teaspoon dried basil
1 pound cubed winter squash or pumpkin (I used butternut), peeled and cut into 3/4-inch dice
1 large red bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped (optional)
1 15-ounce can diced tomatoes (fire-roasted preferred)
1 teaspoon salt (or to taste)
1 bunch kale (about 12 ounces), removed from stems and sliced
1 cup fresh or frozen corn (optional)
1/2 cup chopped fresh basil
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