Bean Stew With Quinoa & Butternut Squash
Submitted by everybody
Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that’s pure cold-weather comfort in a bowl.
YIELD
8 servingsPREP
10 minCOOK
2½ hrsREADY
3 hrsThis stew packs serious staying power with its triple threat of protein-rich beans, nutty quinoa, and sweet butternut squash all swimming in a paprika-laced broth.
The overnight bean soak is worth it because those pintos turn impossibly creamy while holding their shape through the long simmer.
Butternut squash cubes break down just enough to thicken the stew naturally, and the quinoa adds those little satisfying pops of texture in every spoonful.
Kitchen Tips
- Don’t skip skimming the foam from boiling beans or you’ll end up with a cloudy, bitter broth
- Add quinoa in the final 30 minutes only so it doesn’t turn to mush
- Freeze leftovers in single portions because this stew tastes even better the next day when flavors have married
Ingredients
Directions
Pour the beans with soaking water in a large pot.
Add water if necessary to cover the beans by about 2 inches, and bring to a boil.
Skim off foam, reduce the heat to low, cover and simmer gently for about 1 hour, or until the beans are tender but intact.
Stir in salt to taste.
Heat the oil over medium heat in a large, heavy nonstick frying pan and stir in the onion.
Cook, stirring often, until the onion is tender, 4 to 6 minutes, then stir in the paprika.
Stir for 1 to 2 minutes, stir in the garlic.
Cook, stirring often, for about 2 minutes, until the garlic and onions are very fragrant but not brown, and add the tomatoes and ½ teaspoon salt.
Cook, stirring frequently, until the tomatoes are cooked down slightly and smell fragrant, 8 to 10 minutes.
Remove from the heat and scrape the contents of the pan into the pot of cooked beans.
Return the beans to a simmer, stir in the bay leaf and butternut squash, and simmer, covered, for half an hour, or until the squash and beans are thoroughly tender.
Stir in the quinoa and simmer for additional half an hour, or until the quinoa is translucent and displays an opaque thread.
Season with salt to taste.
Grind a generous amount of freshly pepper on top.
Stir in the cilantro or parsley.
Simmer for a few minutes more.
Serve warm with bread or over rice.
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