Hubbard Squash and Pinto Bean Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Hubbard squash are very large with thick, bumpy skin that ranges from medium green to bright orange. Really big hubbards are often sold in pieces. The yellow-orange flesh has a grainy texture and is best in recipes where it is boiled or baked. Ingredients:
3 cups dried pinto beans |
4 cups water |
3 tablespoons olive oil |
4 cups chopped onion |
4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin |
1 cup sliced carrot |
1 tablespoon chipotle chile in adobo sauce, chopped |
2 tablespoons chopped fresh or 2 teaspoons dried sage |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1 (28-ounce) can crushed tomatoes, undrained |
3/4 teaspoon salt |
2 tablespoons pumpkinseed kernels, toasted |
Directions:
1. Sort and wash pinto beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Combine beans and 4 cups water in pan; bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer 30 minutes or until tender.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, squash, carrot, and chile; cook 10 minutes, stirring frequently. Add to bean mixture. Stir in sage, thyme, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Stir in salt. Ladle stew into individual bowls; sprinkle with pumpkinseed kernels.
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