Squashy Bean Stew Recipe | Dr. McDougall

Ingredients

• 4 Cups Water
• 3/4 Cup Dried pinto beans
• 3/4 Cup Dried white beans
• 1 Large onion, chopped
• 1-2 Cloves Garlic, crushed
• 16 Ounce Can Chopped tomatoes
• 1 Tsp Dried basil
• 1 Tsp Dried oregano
• 1/4 Tsp Crushed red pepper flakes
• 2 Cups Winter squash, peeled and chopped
• 1 Cup Fresh or frozen corn kernels