recipes:butternut_squash_-_white_bean_stew
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| recipes:butternut_squash_-_white_bean_stew [2010/11/27 23:06] – external edit 127.0.0.1 | recipes:butternut_squash_-_white_bean_stew [2023/02/09 16:20] (current) – rose | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| ====== Butternut Squash-White Bean Stew ====== | ====== Butternut Squash-White Bean Stew ====== | ||
| + | |||
| + | This recipe is also find with Black Beans! | ||
| * 2 tablespoons olive oil | * 2 tablespoons olive oil | ||
| Line 13: | Line 15: | ||
| * 1/2 teaspoon coarse salt | * 1/2 teaspoon coarse salt | ||
| * 1/8 teaspoon finely ground black pepper | * 1/8 teaspoon finely ground black pepper | ||
| - | * 2 (15 ounce) cans of white "Great Northern" | + | * 2 (15 ounce) cans of white "Great Northern" |
| * chopped fresh flat-leaf parsley, optional | * chopped fresh flat-leaf parsley, optional | ||
| - | - Heat oil in a dutch oven over medium-high heat. add onion, celery, and mushrooms. Cook until vegetable start to brown, about 8 minutes. | + | - Heat oil in a dutch oven over medium-high heat. add **onion, celery**, and** mushrooms**. Cook until vegetable start to brown, about 8 minutes. |
| - | - Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt, and pepper. | + | - Stir in **squash, tomatoes, garlic, water, tomato paste, rosemary, salt,**and **pepper**. Mix well. |
| - | - Reduce heat and simmer until squash is tender, about 25 minutshes. | + | - Reduce heat and simmer until squash is tender, about 25 minutes. |
| - | - Uncover, stir in beans and simmer until stew consistency, | + | - Uncover, stir in **beans** and simmer until stew consistency, |
| - | - Sprinkle with parsely, if desired. | + | - Sprinkle with **parsley**, if desired. |
recipes/butternut_squash_-_white_bean_stew.1290917203.txt.gz · Last modified: 2010/11/27 23:06 by 127.0.0.1