Pinto Beans & Squash Stew
Yield
6 servingsPrep
20 minCook
3 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pinto beans
dried |
|
| 1 | x |
salt
|
*
|
| 1 | slice |
pork
salt, 4 x 2 inches |
*
|
| ¼ | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
|
*
|
| 4 | slices |
bacon
cubed |
|
| 1 | each |
jalapeño pepper
seeded, minced |
*
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 1 | each |
butternut squash
peeled, cubed |
*
|
| 1 | cup |
beef stock
prefer veal stock if possible |
|
| ½ | each |
red onion
finely diced |
|
| ¼ | cup |
cilantro
chopped |
|
| ¾ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pinto beans
dried |
|
| 1 | x |
salt
|
*
|
| 1 | slice |
pork
salt, 4 x 2 inches |
*
|
| 0.3 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
|
*
|
| 4 | slices |
bacon
cubed |
|
| 1 | each |
jalapeño pepper
seeded, minced |
*
|
| 2 | each |
scallions, spring or green onions
minced |
|
| 1 | each |
butternut squash
peeled, cubed |
*
|
| 237 | ml |
beef stock
prefer veal stock if possible |
|
| 0.5 | each |
red onion
finely diced |
|
| 59 | ml |
cilantro
chopped |
|
| 177 | ml |
sour cream
|
|
Directions
Cover pinto beans and 1 teaspoon salt with 3 inches of boiling water in large pot.
Add salt pork, onion and garlic.
Cover and bake at 250 degrees F until beans are cooked, 2 to 2½ hours.
Season to taste with salt, if necessary, and pepper.
Keep warm.
Cook bacon with jalapeno and green onions over low heat in large sauté pan until bacon is crisp.
Add squash and stock.
Cover and cook until squash is just tender, about ½ hour.
Combine beans and squash and mix gently but well.
Do not smash beans or squash.
Spoon beans and squash into 6 serving bowls.
Sprinkle each with red onion, cilantro and 2 tablespoons sour cream.
