Mixed Bean and Winter Squash Stew with Fresh Basil

Name: Mixed Bean and Winter Squash Stew with Fresh Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water; 2 tablespoons extra virgin olive oil; 1 tablespoon sweet paprika; 1 medium onion, chopped; 3 large garlic cloves, minced or put through a press; A bouquet garni made with a bay leaf, a Parmesan rind and a couple of sprigs of fresh thyme; 1 1/2 pounds winter squash, peeled and cut into cubes; 1/2 pound fresh or frozen lima beans; 1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid; Salt; freshly ground pepper to taste; 1/4 cup chopped or slivered fresh basil; Freshly grated Parmesan for serving

Servings: persons

1 pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 tablespoon sweet paprika
1 medium onion, chopped
3 large garlic cloves, minced or put through a press
A bouquet garni made with a bay leaf, a Parmesan rind and a couple of sprigs of fresh thyme
1 1/2 pounds winter squash, peeled and cut into cubes
1/2 pound fresh or frozen lima beans
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
Salt
freshly ground pepper to taste
1/4 cup chopped or slivered fresh basil
Freshly grated Parmesan for serving

1
Drain the beans through a strainer set over a bowl.
2
Transfer to a large, heavy soup pot or Dutch oven.
3
Measure the liquid in the bowl and add enough water to measure 2 quarts.
4
Add to the beans and bring to a gentle boil over medium heat.
5
Cover, reduce the heat to low and simmer 1 hour.
6
Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
7
Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion.
8
Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika.
9
Stir together for about a minute, and add the garlic and a pinch of salt.
10
Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes.
11
Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes.
12
Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
13
Stir the onion mixture into the beans.
14
Add salt and pepper to taste.
15
Add the winter squash and lima beans.
16
Cover and simmer for about 30 minutes, until the squash and all the beans are tender.
17
Taste and adjust salt, and add freshly ground pepper.
18
Remove the bouquet garni.
19
Just before serving stir in the fresh basil.
20
Serve in wide soup bowls, passing Parmesan for sprinkling.

450

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water, 2 tablespoons extra virgin olive oil, 1 tablespoon sweet paprika, 1 medium onion, chopped, and more.

Yes, Mixed Bean and Winter Squash Stew with Fresh Basil 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!