I’m feeling so much better – and very grateful that none of the rest of the family became ill.Â Â In an effort to get back into the kitchen and make something nourishing and comforting, Firecracker and I started with something easy but wholesome and cooked up a big pot ofÂ bean stew.Â Here’s my recipe –
Larksong’s Cannelini Bean and Butternut Squash Stew
2 cups (approx 1 lb) dried cannelini or lima beans
6 cups of water
1 large onion, finely diced
2 ribs of celery, finely diced
2 cloves garlic, minced
1 medium butternut squash, peeled, seeded, and cut into 3/4 inch cubes
large handful of kale or spinach, chopped
6 cups veggie or chicken stock
salt and pepper to taste
Directions -Â 1.Â Approx. 1 – 2 hours before you want to begin the stew, quick soak the beans in the 6 cups of water.
2.Â In a large pot on med heat, sautee the onions and celery in olive oil or butter until translucent and caramelizing slightly.Â Add the garlic and cook 5 more min.Â Â Add the squash, increase the heat to med-high, and cook, stirring every few minutes, until the onionÂ and squash are nice and caramelized on the outside.
3). Drain and rinse the beans, and add them to the pot, cover with the stock, cover the pot and allow to simmer until beans are nearly fully cooked, being careful not to stir too often (so as not to break up the squash too much) (approx 1 hr).Â Add the kale, salt and pepper, and let simmer 10 min more.Â Serve with a loaf of rustic bread – I like rye.