MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL
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
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
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Md sifst Boos
[email protected]This stew is a bit too bland for my taste. I added some extra spices and it helped, but it still wasn't as flavorful as I would have liked.
Onyinye Uzoukwu
[email protected]This stew is a great way to use up leftover vegetables. I added some chopped carrots and celery and it turned out great! Will definitely be making it again.
LungeLow ZondiY
[email protected]I'm not a huge fan of squash, but this stew changed my mind! The sweetness of the squash paired perfectly with the savory beans and herbs. Will definitely be making this again.
Icey World
[email protected]Just made this stew tonight and it's so delicious! The squash and beans are cooked perfectly and the broth is flavorful and comforting. Highly recommend!
Ahsankhanofficial
[email protected]Followed the recipe exactly and it turned out perfectly! The stew had a nice thick consistency and the flavors were well-balanced. Will definitely make it again.
Mahad Irfan
[email protected]This stew was a hit at our dinner party! Everyone raved about the unique flavor combination and the tender vegetables. I'll definitely be making it again soon.
Dimi v
[email protected]Meh. Not really my cup of tea. The texture of the squash was a bit too mushy for my liking, and the overall flavor was bland.
Jamie Lee September
[email protected]Solid 4/5 stars. The stew was simple to make and packed with healthy ingredients. My family enjoyed it, but we all agreed that it could have used a bit more seasoning.
Ralph Elliott
[email protected]Yum! Loved the vibrant colors and rich flavors of this stew. The squash added a touch of sweetness that balanced out the savoriness of the beans. Definitely a keeper recipe!
Your Boy
[email protected]This stew was an absolute delight! The combination of beans, squash, and fresh basil created a symphony of flavors that danced on my tongue. The recipe was easy to follow, and the end result was a hearty and satisfying meal that warmed my soul on a c