White Bean Stew With Winter Squash And Kale Recipe
White Bean Stew With Winter Squash And Kale Recipe includes 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked, 1 large onion chopped, 4 cloves garlic minced, 5 cups water, 4...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Peeler
- Can opener
- Wooden spoon
- Ladle
- Kitchen timer
Ingredients
- 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked
- 1 large onion chopped
- 4 cloves garlic minced
- 5 cups water
- 4 teaspoons smoked paprika divided
- 2 teaspoons dried oregano divided
- 1 1/2 teaspoon ground cumin divided
- 1 teaspoon dried basil
- 1 pound cubed winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
- 1 large red bell pepper chopped
- 1 jalapeño pepper optional, seeded and finely chopped
- 1 15-ounce can diced tomatoes fire-roasted preferred
- 1 teaspoon salt or to taste
- 1 bunch kale removed from stems and sliced (about 12 ounces,)
- 1 cup fresh or frozen corn optional
- 1/2 cup chopped fresh basil
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