ANDEAN BEAN STEW WITH WINTER SQUASH AND QUINOA
This savory, filling pot of beans is inspired by a Chilean bean stew. I've substituted quinoa for the corn that the authentic version calls for. Make it a day ahead for the best flavor.
Provided by Martha Rose Shulman
Time 2h15m
Yield Serves 6 to 8 generously
Number Of Ingredients 12
Steps:
- Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick 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. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.
- Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 3 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 4 grams
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Olobo Lawrence
[email protected]This stew is a great way to get your daily dose of vegetables.
bKash Moznu
[email protected]I've never had Andean Bean Stew before, but this recipe was a great introduction. I'll definitely be making it again.
Mehak Abid
[email protected]5 stars! This stew is delicious and easy to make. I highly recommend it.
Lifedo Emmanuel
[email protected]This recipe is a keeper. I'll definitely be making it again.
Lezinah Man
[email protected]I made this stew in my slow cooker and it turned out great. I just threw all the ingredients in and let it cook on low for 8 hours.
ms murad
[email protected]This stew is perfect for a cold winter night. It's hearty and comforting.
Umeh Perpetual
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The stew was flavorful and filling.
Jahmaad Freeman
[email protected]I added some chopped greens to the stew and it was delicious. This is a really versatile recipe.
Akriti Kc
[email protected]This recipe is a great way to use up leftover squash and beans.
M.
[email protected]I've made this stew several times now and it's always a hit with my family and friends. The leftovers are also great for lunch the next day.
Oladimeji Adeleke
[email protected]The stew was easy to make and packed with flavor. I used butternut squash and it turned out perfectly.
Bishal Banjade
[email protected]I was skeptical about the quinoa, but it really added a nice texture and nutty flavor to the stew. Highly recommend!
Amjad hossain
[email protected]This Andean Bean Stew was a fantastic culinary journey! The blend of flavors from the squash, quinoa, and beans was divine, creating a hearty and comforting dish.