Andean Bean Stew with Winter Squash and Quinoa

Name: Andean Bean Stew with Winter Squash and Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours; Salt; 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 tablespoon sweet paprika; 4 large garlic cloves, minced; 1 bay leaf; 1 (14-ounce) can chopped tomatoes, with liquid; 1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes; 1/2 cup quinoa, rinsed thoroughly; Freshly ground pepper; 3 tablespoons chopped fresh basil or parsley

Servings: persons

1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours
Salt
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 tablespoon sweet paprika
4 large garlic cloves, minced
1 bay leaf
1 (14-ounce) can chopped tomatoes, with liquid
1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes
1/2 cup quinoa, rinsed thoroughly
Freshly ground pepper
3 tablespoons chopped fresh basil or parsley

1
Place the beans and soaking water in a large pot.
2
Add water if necessary to cover the beans by about 2 inches, and bring to a boil.
3
Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact.
4
Add salt to taste.
5
Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion.
6
Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika.
7
Stir together for about a minute, and add the garlic.
8
Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt.
9
Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes.
10
Remove from the heat and scrape the contents of the pan into the pot of beans.
11
Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender.
12
Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread.
13
Taste and adjust salt.
14
Add a generous amount of freshly ground pepper.
15
Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.

1166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours, Salt, 1 tablespoon extra virgin olive oil, 1 medium onion, chopped, and more.

Yes, Andean Bean Stew with Winter Squash and Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!