Yield: 1 Servings
|2 cups||Dried navy beans, soaked overnight & drained OR 2 lbs. fresh CRANBERRIES***|
|¼ cup||Olive oil|
|1 tablespoon||Sweet paprika|
|1 medium||Yellow onion, peeled & chopped|
|3 cups||Fresh pumkpin or winter squash (Hubbard is good here), cut into cubes|
|1½ cup||Fresh or frozen lima beans|
|1½ cup||Corn kernels (prefer fresh)|
|2 tablespoons||Coarsely chopped fresh basil|
|\N \N||Freshly ground black pepper|
from Saveur (Sept/Oct 96)
1. Place navy beans (if using instead of cranberries) in a medium saucepan.
Add enough water to cover. Bring to a boil over high heat, then reduce to low and simmer until just tender, about 30 mins. Season with salt. Set aside in cooking liquid.
2. Heat oil in large saute pan (with a lid) over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 mins.
3. Add navy beans (if using instead of cranberries) 3¼ c bean cooking liquid, pumpkin and lima beans to onion. Cover & simmer over low heat until pumpkin begins to soften, about 30 mins. Add up to ¼ c water if mixture becomes too dry.
4. Stir in corn and basil & cook, uncivered, until corn is tender and sauce is thick, about 5 mins. Serve with salt & pepper, and serve warm.
***- If using cranberries, add at STEP 3 Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace <twallace@...>