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Butternut Squash and Anasazi Bean Stew

28 November

Serves 6 – 8

Adapted from, Nancy K. Weimer

1 1/2 cups dried anasazi beans (soaked overnight)
2 bay leaves
2 tablespoons olive oil
4 cloves garlic, minced
2 cups celery, 3/4 inch chopped
2 cups onions, coarsely chopped
2 cups carrots, coarsely chopped
1 medium butternut squash, peeled, seeds removed and cut into 1-inch chunks
2 cups vegetable stock
2 teaspoons turmeric
1/2 teaspoon basil
1/4 teaspoon cayenne
2 cups tightly packed chopped kale, stems removed
freshly ground black pepper to taste

1. Rinse pre-soaked beans with cold water. Put the beans in a medium saucepan, cover with 4 cups of water, add bay leaves and simmer until beans are soft, about 1 1/2 hours, adding more water as cooking if needed.  While they simmer, you can prep and cook your veggies so they will be ready when the beans are done.
2. In a large pot over low heat, saute garlic, onion, celery, and carrots in olive oil until onion is translucent. Add butternut squash, vegetable stock, turmeric, basil, and cayenne. Cover and continue to cook until squash is fork-tender but not mushy.
3. Drain cooked beans, remove bay leaves, then combine all ingredients. Add kale, cover and cook to wilt, about 2 or more minutes. Add sea salt and pepper to taste.