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Pinto beans & squash stew
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| Artist: |
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| Categories: |
Beans, Casseroles, Entrees, Soups & Stews, Squash, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Dried pinto beans | | | Salt | | 1
| slice | Salt pork (¼x2") | | 1/4
| | Onion, chopped | | 2
| | Garlic cloves, minced | | | Pepper | | 4
| slice | Bacon, cubed | | 1
| | Jalapeno chili, seeded and | | | -minced | | 2
| | Green onions, minced | | 1
| | Butternut squash, peeled and | | | -cubed | | 1
| cup | Beef stock | | 1/2
| | Red onion, finely diced | | 1/4
| cup | Chopped cilantro | | 3/4
| cup | Sour cream |
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Procedures:
| 1 | Cover pinto beans and 1 teaspoon salt with 3" of boiling water in large pot. | | 2 | Add salt pork, onion and garlic. | | 3 | Cover and bake at 250°F. | | 4 | Until beans are cooked, 2 to 2 ?hours. | | 5 | Season to taste with salt, if necessary, and pepper. | | 6 | Keep warm. | | 7 | cook bacon with jalapeno and green onions over low heat in large saute pan until bacon is crisp. | | 8 | Add squash and stock. | | 9 | Cover and cook until squash is just tender, about ?hour. | | 10 | combine beans and squash and mix gently but well. | | 11 | Do not smash beans or squash. | | 12 | Spoon beans and squash into 6 serving bowls. | | 13 | Sprinkle each with red onion, cilantro and 2 tablespoons sour cream. | | 14 | each serving contains about: 456 calories; 325 milligrams sodium; 25 milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams protein; 5.45 grams fiber. |
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