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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stew of White Beans, Delicata Squash and Kale Recipe

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This recipe for Stew of White Beans, Delicata Squash and Kale is from WHIRLED PEAS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
White beans, 1 lb. dried or 2-15oz cans
2 cloves garlic, sliced, minced or crushed (your preference)
1 large onion, diced
4 T. olive oil
1 tsp. cumin, ground
1 Delicata squash, peeled, seeded & cut into 1/2 to 3/4 in. cubes
3 c. chicken or vegetable stock (or water)
1 lb. kale, steamed, washed and torn coarsely
1 T. fresh sage, minced or 1 tsp. dried
1 pinch crushed red pepper flakes
Directions:
Directions:
If using dry beans, soak and simmer in your usual method. In a large pot, saute onion and garlic in 2 T. olive oil until translucent. Add sage, cumin and red pepper and saute for 1 minute. Add the squash and cook 1 minute. Then add stock or water to cover. Simmer for 15 minutes until squash is just tender. Season with salt and pepper and stir in beans. Keep warm. Heat 2 T. olive oil in skillet. Add kale and without stirring, let it brown on the bottom as it becomes tender. It will wilt and become soft in 5-6 minutes. To serve, place a portion of the stew in a bowl and top with kale.
Personal Notes:
Personal Notes:
This recipe can also be used more as a soup. Just add 2 to 3 more cups of stock or water and add the kale (or another green) into the soap the last 5-7 minutes while the squash is simmering. I often substitute butternut squash for the delicata. I alson like to brown some Italian sausage to start with and add it into the soap with the beans. I do it all in one large pot so clean up is simple. This is my favorite way to use this recipe.

 

 

 

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