White Bean Stew with Winter Squash and Kale

Name: White Bean Stew with Winter Squash and Kale
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams diced tomatoes (fire-roasted preferred); 1 teaspoon dried basil; 454 grams dried yellow-eye or navy beans, soaked overnight or quick soaked; 118 milliliters chopped fresh basil; 237 milliliters fresh or frozen corn (optional); 4 cloves garlic, minced; 2 teaspoons ground cumin, divided; 1 jalapeño pepper, seeded and finely chopped (optional); 340 grams bunch kale (about , removed from stems and sliced; 1 large onion, chopped; 2 teaspoons dried oregano, divided; 454 grams cubed winter squash or pumpkin (I used butternut), peeled and cut into 3/4-inch dice; 1 large red bell pepper, chopped; 1 teaspoon salt (or to taste); 4 teaspoons smoked paprika, divided; 1 liters water

White Bean Stew with Winter Squash and Kale is a gluten free and vegan recipe with 6 servings. One portion of this dish contains approximately 23g of protein, 3g of fat, and a total of 371 calories. This recipe covers 46% of your daily requirements of vitamins and minerals. It works well as a rather cheap main course. fatfreevegan.com. It can be enjoyed any time, but it is especially good for Autumn. A mixture of pumpkin, corn, basil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Drain before proceeding with the recipe.

Heat a pressure cooker or large Dutch oven.

Equipment you will use

Pressure Cooker

Dutch Oven

Add the onions and a pinch of baking soda (optional but speeds up the browning). Cook until onion is soft and beginning to brown.

Ingredients you will need

Baking Soda

Onion

Add the garlic and cook for another minute.

Ingredients you will need

Garlic

Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. Bring to a boil. If pressure cooking, seal your cooker and bring to high pressure. Cook at high pressure for 8 minutes; then perform a quick release. If cooking in a regular pot, bring to a boil, reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 1/2 hours. Check pot occasionally and add more water to cover the beans if it seems low.

Ingredients you will need

Dried Basil

Oregano

Paprika

Beans

Cumin

Water

Equipment you will use

Pot

Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Seal the cooker and cook at high pressure for 8 more minutes.

Ingredients you will need

Seasoning

Tomato

Peppers

Squash

Salt

Let pressure come down naturally; after 15 minutes, quick release pressure if necessary. For stovetop cooking, add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are very tender. Check the seasoning and add more cumin, oregano, or salt to taste.

Ingredients you will need

Seasoning

Oregano

Squash

Beans

Cumin

Water

Salt

Equipment you will use

Stove