Cooking with canned beans
makes this a quick and easy variation on a favorite stew.
White
Bean, Butternut Squash, Kale and Olive Stew
1/4 cup olive oil
3 large onions, minced
6 cloves garlic, minced
1 (3 to 3 1/2-pounds) butternut squash, peeled, seeded and cut
into 1 1/2-inch cubes
3 red bell peppers, sedded and cut into 1½-inch pieces
1 1/2 cups vegetable broth
1 1/2 bunches large kale, stems trimmed, leaves cut crosswise
into strips
1 tablespoon dried rubbed sage
5 (15-ounce) cans cannellini beans (white kidney beans), rinsed
and drained
1 cup kalamata olives, pitted and halved
- Heat oil in heavy, large Dutch oven over
medium-high heat. Add onions and garlic; sauté until tender,
about 10 minutes. Add squash; sauté 10 minutes. Stir in
bell peppers. Add broth; cover and simmer until squash is tender,
about 10 minutes.
- Mix kale and sage into stew. Cover and
cook until kale wilts, stirring occasionally, about 8 minutes.
Add beans and olives, and stir until heated through. Season to
taste with salt and pepper.
- Transfer stew to large shallow bowl. Sprinkle
generously with grated Romano cheese, if desired.
Makes 8 servings.
Note: Kalamata olives are sold at Greek
and Italian markets and some supermarkets.
(Nutritional Information Per Serving: 732
calories; 18 g fat; 0 mg cholesterol; 1,100 mg sodium; 120 g
carbohydrate; 28 g fiber; 31 g protein.)
Recipe provided courtesy of Canned Food Alliance.
