04 March 2006

White Bean and Butternut Squash Stew with Rosemary~

This recipe is adapted from Jack Bishop's "A Year in a Vegetarian Kitchen"

This stew is the ultimate in tasty comfort food, and will sustain you through the last dreary dregs of winter...


-olive oil, salt and pepper

-1 onion, halved and sliced thinly

-5 cloves of garlic, chopped finely

-2 19-oz cans of white beans, rinsed

-1 small butternut squash (weighing about 1.5 lbs), peeled, seeded and cut into tiny squares

-1 medium can/jar of diced tomatoes

-1 hard cheese rind

-3 cups water

-chopped, fresh rosemary (1-3 tbsp)

-crusty bread

1) Heat 2 tbsp of olive oil in a large pot over medium heat, add the onions and a good pinch of salt and cook, stirring until soft (about 8 minutes), add most of the chopped garlic and cook for 1 minute more

2) Add the beans, squash, tomatoes and juices, cheese rind and water--bring to a boil then reduce heat and simmer for 45 minutes, removing the lid for the last 15 minutes to thicken

3) In a small bowl combine the chopped rosemary, the remaining garlic, salt to taste and about 1 tbsp of oil and stir to combine

4) To serve: remove the cheese rind, stir in the rosemary mixture and salt and pepper to taste, and pour into bowls lined with a slice or two of toasted crusty bread, drizzling olive oil on top if desired

Serves 2 with leftovers for lunches!


Blogger jaime said...

i baked the yogurt cake recipe that you posted a little while ago. so divine! i used blood orange maralade for the glaze.

8:09 AM  

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