Slow Cook Bean & Butternut Squash Stew
The brisk coolness change in weather puts us in the mood for a slow cook stew and we wanted to share. You can have this dish as a vegetarian option or add a meat protein.
4 cups home cooked red kidney beans
1⁄2 butternut squash (approximately 2.5 cups) – peeled, seeded, & diced
1⁄2 cup of chopped rosemary (we have a HUGE rosemary bush at home, therefore, we are trying to use as much as possible in our recipes)
1 shallot – diced
1 stick of butter
2 cloves of garlic – minced
1 tablespoon of chili powder
1 tablespoon of cumin
1⁄2 tablespoon cinnamon
Mediterranean sea salt (to taste)
1 cup shredded cheddar cheese
1 pound of ground pork meat – optional
Pinch of tarragon – only if you are going with the meat protein option, do not need it for vegetarian option
Garnish – we prefer cheddar cheese & chopped green onions.
If preparing a vegetarian option – skip this step: using a small slice of butter – lightly season ground pork meat and tarragon, and pinch of sea salt – do not cook for more than 2 minutes. Goal is to slightly cook it and then allow it to slow cook.
Add vegetable (or protein stock), beans, and cumin to crock pot and set on low.
In a pan – lightly sauté shallots, butternut squash, and garlic with chili powder, fresh rosemary, and pinch of sea salt with and butter for five minutes – then add to crockpot (butternut squash should be lightly brown).
Mix all ingredients in crockpot.
Allow to slow cook for 12 hours.
Garnish – grated cheddar cheese (each portion of stew)