Last week we introduced a good, hearty winter’s night stew for those cold, blustery winter nights that are coming before spring takes over. Now we’re giving you a vegetarian option.
This is good for people who don’t eat meat or those who just would like to eat less meat occasionally. Enjoy this on a cold winter’s eve, no matter what your reason!
Winter Squash and White Bean Stew
Fix-It and Forget-It Cookbook, Revised and Updated, page 72
Prep. Time: 15 minutes
Cooking Time: 3-4 hours
Ideal slow-cooker size: 4-qt.
Makes 6 servings
1 cup chopped onions
1 Tbsp. olive oil
½ tsp. ground cumin
¼ tsp. salt
¼ tsp. cinnamon
1 garlic clove, minced
3 cups peeled, butternut squash, cut into ¾- inch cubes
1½ cups vegetable broth
19-oz. cannellini beans, drained
14½ -oz. can diced tomatoes, undrained
1 Tbsp. chopped fresh cilantro
1. Combine all ingredients in slow cooker.
2. Cover. Cook on High 1 hour. Reduce heat to Low and heat 2-3 hours.
1. Beans can be puréed in blender and added during the last hour.
2. Eight ounces dried beans can be soaked overnight, cooked until soft, and used in place of canned beans.