Andean Bean Stew with Winter Squash and Quinoa
Amy
ingredients
- 1 lb dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours
- Salt
- 1 tbs extra virgin olive oil
- 1 medium onion, chopped
- 1tbs sweet paprika
- 4 large garlic cloves, minced
- 1 bay leaf
- 14-ounce can chopped tomatoes with liquid
- 1 lb winter squash, such as butternut, peeled and cut into 3/4-inch cubes
- 1/2 cup quinoa, rinsed thoroughly
- Freshly ground pepper
- 3 tbs chopped fresh basil or parsley
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notes
This taste best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least 5 days in the refrigerator. It f
Source: The New York Times
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