RED BEAN, SQUASH AND OKRA STEW

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RED BEAN, SQUASH AND OKRA STEW

 

3 cups (717 ml) dried red beans

3 bay leaves

3 tablespoons olive oil

1 large onion, diced one-half inch thick to yield 3 cups

2 large carrots, diced one-half inch thick to yield 1 cup

4 stalks of celery, diced one-half inch thick to yield 1 cup

2 small butternut squashes, skinned and diced three-quarters inch thick to

yield 3 cups.

1 small red pepper, diced one-half inch thick to yield 1 cup

1 small green pepper, diced one-half inch thick to yield 1 cup

1/4 jalepeno pepper, minced

1/4 cup (59 ml) garlic, minced

4 cups okra, (960 ml) diced into1/2 cubes - when not available substitute

zucchini

1 tablespoon chili powder

3 tablespoons dried sage

2 tablespoons sea salt

1 teaspoon chili flakes

2 cups (480 ml) canned whole tomatoes with juice

1 can tomato paste

2 cups (480 ml) water or vegetable stock

1/4 cup (59 ml) tamari

1 cup (237 ml) cilantro, minced

 

Clean and rinse beans.

In a small pot place beans and bay leaf.

Add enough water to cover the beans by one-inch (2.5 cm). Cover and simmer

for 35 minutes. Beans will not be done, but will complete cooking in the

stew.

In a large stockpot, heat oil, onions and carrots. Sauté for five minutes.

Add celery, squash, bell peppers, jalapenos and garlic. Sauté for five

minutes.

Add okra, spices, salt, and tomato paste.

In a food processor, blend whole tomatoes with their juice, and add to the

pot.

Add the beans, bean cooking juice, and the water or vegetable stock. Cover

and simmer for 20 minutes.

Add tamari and cilantro. Serve hot.

 

 

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