Bean Stew With Quinoa and Butternut Squash
dried, rinsed and picked, soaked in 2 quarts water overnight
minced, or to taste
1 can, chopped with liquid
peeled and cut into 3/4-inch cubes
freshly ground, to taste
Pour the beans with soaking water in a large pot.
Add water if necessary to cover the beans by about 2 inches, and bring to a boil.
Skim off foam, reduce the heat to low, cover and simmer gently for about 1 hour, or until the beans are tender but intact.
Stir in salt to taste.
Heat the oil over medium heat in a large, heavy nonstick frying pan and stir in the onion.
Cook, stirring often, until the onion is tender, 4 to 6 minutes, then stir in the paprika.
Stir for 1 to 2 minutes, stir in the garlic.
Cook, stirring often, for about 2 minutes, until the garlic and onions are very fragrant but not brown, and add the tomatoes and ½ teaspoon salt.
Cook, stirring frequently, until the tomatoes are cooked down slightly and smell fragrant, 8 to 10 minutes.
Remove from the heat and scrape the contents of the pan into the pot of cooked beans.
Return the beans to a simmer, stir in the bay leaf and butternut squash, and simmer, covered, for half an hour, or until the squash and beans are thoroughly tender.
Stir in the quinoa and simmer for additional half an hour, or until the quinoa is translucent and displays an opaque thread.
Season with salt to taste.
Grind a generous amount of freshly pepper on top.
Stir in the cilantro or parsley.
Simmer for a few minutes more.
Serve warm with bread or over rice.