Best 3 Andean Bean Stew With Winter Squash And Quinoa Recipes

Discover the Andean Bean Stew with Winter Squash and Quinoa, a symphony of flavors that reflects the vibrant culinary heritage of the Andes region. This hearty and wholesome dish combines the earthy goodness of beans, the sweet richness of winter squash, and the nutty texture of quinoa, creating a delightful medley of textures and flavors. Embark on a culinary journey through the Andes with this enticing stew, complemented by a selection of additional recipes that showcase the diverse culinary traditions of the region.

**Recipes Featured in the Article:**

1. **Andean Bean Stew with Winter Squash and Quinoa:** Experience the harmonious blend of beans, winter squash, and quinoa, simmered in a flavorful broth infused with aromatic spices. This hearty stew is a perfect embodiment of Andean comfort food, embodying the region's agricultural abundance.

2. **Causa Rellena:** Uncover the secrets of this classic Peruvian dish, featuring layers of savory potato, ground chicken, and a vibrant filling of vegetables, hard-boiled eggs, and spices. Causa Rellena is a visually stunning and flavorful dish that embodies the culinary creativity of Peru.

3. **Lomo Saltado:** Embark on a culinary adventure with Lomo Saltado, a Peruvian stir-fry that combines tender strips of beef, crisp vegetables, and a luscious soy sauce-based sauce. This dynamic dish is a testament to the fusion of Peruvian and Chinese culinary traditions, resulting in a unique and delectable flavor profile.

4. **Papa a la Huancaina:** Discover the delightful simplicity of Papa a la Huancaina, a Peruvian appetizer or side dish that showcases boiled potatoes smothered in a creamy, slightly spicy Huancaina sauce made from fresh cheese, evaporated milk, and aji amarillo peppers. This dish is a delightful balance of flavors and textures, capturing the essence of Peruvian cuisine.

5. **Chicha Morada:** Quench your thirst with Chicha Morada, a vibrant and refreshing Peruvian drink made from purple corn, pineapple, cinnamon, and cloves. This non-alcoholic beverage is a delightful fusion of sweet and tangy flavors, perfect for any occasion.

Immerse yourself in the culinary delights of the Andes region with these enticing recipes. From the hearty Andean Bean Stew to the refreshing Chicha Morada, each dish offers a unique taste of the region's rich culinary heritage, inviting you to explore the vibrant flavors and traditions of the Andes.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA STEW WITH SQUASH, PRUNES & POMEGRANATE

Quinoa stew with squash, prunes & pomegranate image

Get a dose of iron and protein from this healthy, squash casserole that's full of texture and flavour

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 55m

Number Of Ingredients 12

Ingredients

1 small butternut squash , deseeded and cubed
2 tbsp olive oil
1 large onion , thinly sliced
1 garlic clove , chopped
1 tbsp finely chopped ginger
1 tsp ras-el-hanout or Middle Eastern spice mix
200g quinoa
5 prunes , roughly chopped
juice 1 lemon
600ml vegetable stock
seeds from 1 pomegranate
small handful mint leaves

Steps:

Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray and toss with 1 tbsp of the oil. Season well and roast for 30-35 mins or until soft.
Meanwhile, heat the remaining oil in a big saucepan. Add the onion, garlic and ginger, season and cook for 10 mins. Add the spice and quinoa, and cook for another couple of mins. Add the prunes, lemon juice and stock, bring to the boil, then cover and simmer for 25 mins.
When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.

Nutrition Facts : Calories 318 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH

North African Bean Stew With Barley and Winter Squash image

This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something soupier, thin it with a little broth or water before serving.

Provided by Melissa Clark

Categories soups and stews, main course, side dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1/3 cup extra-virgin olive oil, more for serving
2 leeks, white and green parts, diced
1 bunch cilantro, leaves and stems separated
1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb)
3 garlic cloves, finely chopped
2 1/2 tablespoons baharat (see note)
1/2 cinnamon stick
2 tablespoons tomato paste
2 quarts chicken or vegetable broth
1/2 cup pearled barley
2 1/2 teaspoons kosher salt, more as needed
Large pinch saffron, crumbled (optional)
4 cups cooked beans or chickpeas
2 cups peeled and diced butternut squash (1 small squash)
3/4 cup peeled and diced turnip (1 medium)
1/2 cup red lentils
Plain yogurt, for serving
Aleppo pepper or hot paprika, for serving

Steps:

In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 4 grams

MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL

Mixed Bean and Winter Squash Stew with Fresh Basil image

I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 tablespoon sweet paprika
1 medium onion, chopped
3 large garlic cloves, minced or put through a press
A bouquet garni made with a bay leaf, a Parmesan rind and a couple of sprigs of fresh thyme
1 1/2 pounds winter squash, peeled and cut into cubes
1/2 pound fresh or frozen lima beans
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
Salt
freshly ground pepper to taste
1/4 cup chopped or slivered fresh basil
Freshly grated Parmesan for serving

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.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 769 milligrams, Sugar 7 grams

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of winter squash: Butternut squash, acorn squash, and kabocha squash are all good choices for this stew. You can also use a mix of different types of squash.
Roast the squash before adding it to the stew: This will help to caramelize the squash and give it a more flavorful taste.
Use a good quality quinoa: Quinoa is a healthy and nutritious grain that is a good source of protein and fiber. Look for quinoa that is organic and non-GMO.
Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a bit of heat with some chili powder or cayenne pepper.

Conclusion:

This Andean bean stew with winter squash and quinoa is a delicious and healthy meal that is perfect for a cold winter day. It is packed with protein, fiber, and vitamins, and it is also a good source of antioxidants. The stew is also easy to make and can be tailored to your own dietary needs. Whether you are a vegetarian or a meat-eater, this stew is sure to please everyone at your table.