Vegan Ckbk - Fresh Bean Stew with Corn and Acorn Squash

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Fresh Bean Stew with Corn and Acorn Squash

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups shelled fresh cranberry beans or

black-eyed peas

2 cups peeled and diced acorn squash

4 cups vegetable stock

1 tablespoon chili powder

1 1/2 teaspoons dried oregano

1/2 teaspoon dried thyme

1 tablespoon olive oil

1 large white onion -- diced

1/2 cup dry red wine

3 cloves garlic -- minced

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 1/2 cups fresh or frozen corn kernels

1/2 cup chopped fresh cilantro

 

In a stockpot, combine the beans with the acorn squash, stock, chili powder,

oregano, and thyme. Bring to a boil, cover, reduce the heat to low, and simmer

for 20 minutes.

 

Meanwhile, heat the oil in a small skillet and saute the onion over medium heat

until nicely browned, about 10 minutes, then stir it into the beans. At the end

of the 20-minutes simmering time, add the wine, garlic, salt, cayenne, and 3/4

cup of the corn kernels. Return to a siimmer and cook 20 minutes.

 

Place the remaining 3/4 cup corn kernels in the blender with the cilantro and

1/3 cup water. Puree the mixture, then add to the beans and cook an additional

15 minutes, until the beans are tender and the liquid has reduced to a thick

consistency. Serve hot.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 236 Calories; 8g Fat (31.0% calories from

fat); 7g Protein; 32g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1933mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This Cuban-inspired harvest season stew is hearty and warming. A crusty

bread and leafy salad are all that are needed to complete the meal. Purchase 1

medium acorn squash for this dish and you'll have some left over to enjoy.

Note: If using frozen corn kernels, place them in a colander and rinse briefly

under warm water to melt off any ice crystals before adding them to the dish.

If using fresh corn, you will need about 3 medium ears to yield 1 1/2 cups of

kernels.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0