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Guest Post: White Bean, Squash, Kale and Olive Stew

Winter is upon us (well….some of us) and there is no better time for a hearty stew. Lucky for us, we have Susan from Susan Sink here to share with us this fantastic looking recipe. Take a look and make sure you look at her great blog Susan Sink

For the past four years, since I got married and moved to an 80-acre farm, I’ve been focusing more and more on growing and cooking my own food. The biggest challenge, here in Minnesota, is the short season—and that I never gardened before!

In December, I’m down to storage vegetables. However, thanks to the national trend in cooking seasonally, it is easier to find good recipes that feature butternut squash and kale, two ingredients I have.

This year I also managed to grow about 3 cups of dried Irish Creek Annie and Calypso beans. I like the Calypso beans, which are white with a black spot and grow in puffed white pods, but they aren’t as prolific as the Irish Creek Annies.

I found this recipe on epicurious.com and adapted it in several ways, including adding peppers for spice.

beans olive kale stew

White Bean, Squash, Kale and Olive Stew

¼ cup olive oil

1 onion, diced

4-6 garlic cloves, minced

½ cup mild peppers (I used dried poblano peppers, which gave it less color but more flavor than red peppers)

2 cups peeled, diced butternut squash (You can buy this already prepared. If using a butternut squash, peel the skin and dice. You can just use half of the squash and use the other half for another dish.)

1 can vegetable or chicken broth (You need enough to cover the squash. You can add even more if you want this to be more of a soup than a stew.)

1 ½ bunches of kale or spinach (I had frozen garden spinach). For kale, strip the leaves from the ribs and chop into 2-inch pieces.

3-4 cups of white beans (2 small cans of cannellini or northern white beans would work)

½ cup pitted Kalmata olives, halved

1 Tbs dried sage

salt and pepper to taste

grated Parmesan to finish

dry beans 2012

Sauté onion in oil until soft, about 8 minutes.  Add garlic and peppers and sauté 2 minutes. Add broth and butternut squash and simmer 10 minutes, until squash can be pierced with a fork. Add beans, olives and kale (if fresh) and cook for another 5 minutes, until kale is wilted and soft. If using spinach, fresh or frozen, you will need less time for it to cook, so add it after the beans are heated through and cook just until wilted.

Serve hot in bowls topped with grated parmesan.

susan_photo web

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Categories: Cheese2, kosher, Low Carb, Lunch, Recipes, vegan, Vegetable2, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

7 Comments on “Guest Post: White Bean, Squash, Kale and Olive Stew”

  1. December 21, 2012 at 11:19 am #

    Yum! I’m always looking for good stew recipes. Thank you for posting this one! 80 acre farm, eh? – I envy you!!

  2. December 21, 2012 at 2:55 pm #

    This happens to be one of my all time favorites!…I forgot I liked it so much!

  3. December 21, 2012 at 10:19 pm #

    Sounds so great for this time of year!! Will definitely be making this!

  4. December 22, 2012 at 7:18 am #

    Stews are one of my top three favorite meals and this one will be getting prepared like its about to be 2013

  5. December 22, 2012 at 8:27 am #

    This sounds like a very odd stewed collection of vegetables but I don’t like bland food so this may be a winner.

  6. A-man
    December 23, 2012 at 3:03 pm #

    Your stew recipe is interesting. I like how you combined the ingredients.
    Merry X-mas!

Trackbacks/Pingbacks

  1. Guest blog with recipe at The Ranting Chef! | susan sink - December 21, 2012

    […] Click here to see my guest blog on the “Rantings of an Amateur Chef” blog, complete with recipe for beans, kale, butternut squash and olive stew! […]

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