Squashy Bean Stew Recipe | Dr. McDougall
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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 Ounces 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
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