Fresh Bean Stew with Corn and Acorn Squash
The Complete Vegan Cookbook
Yield: 4 main-dish servings
2 cups shelled fresh cranberry beans or black-eyed beans
2 cups peeled and diced acorn squash
4 cups vegetable stock
1 tbsp chili powder
1 1/2 tsp dried oregano
1/2 tsp dried thyme
1 tbsp olive oil
1 large which onion, diced
1/2 cup dry red wine
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 cups fresh or frozen kernels (see note)
1/2 cup chopped fresh cilantro
In a stockpot combine the beans with the acorn squash, stock, chili powder, oregano, and thyme. Bring to a boil, cover, reduce the heat to low, and simmer for 20 minutes.
Meanwhile heat the oil in a small skillet and saute the onion over medium heat until nicely browned, about 10 minutes, then stir into the beans. At the end of the 20 minutes simmering time, add the wine, garlic, salt, cayenne, and 3/4 cup of the corn kernels. Return to a simmer and cook 20 minutes.
Place the remaining 3/4 cup corn kernels in the blender with the cilantro and 1/3 cup of water. Puree the mixture, then add to the beans and cook an additional 15 minutes, until the beans are tender and the liquid has reduced to a thick consistency. Serve hot.
Note: If using frozen corn kernels, place them in a colander and rinse briefly under warm water to melt off any ice crystals before adding them to the dish. If using fresh corn you will need about three medium ears to yield the 1 1/2 cups of kernels.