I found this recipe here, at the Martha Stewart website. (The website looks funny using Safari, so I had to click on "print" to see the full directions.) I'll be sharing my version of it.
Ingredients--
- 1 cup dried lima beans, prepared according to quick soak directions
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 large onion, diced (2 cups)
- 4 cloves garlic, thinly sliced ( I used my already prepared minced garlic)
- 8 ounces shiitake mushrooms, trimmed and thinly sliced
- 8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces
- 2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces (Or see my notes below about roasting ahead of time)
- 1 bay leaf
- 8 cups low-sodium chicken stock
- Freshly ground black pepper
- 1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)
- Kosher salt
BEANS: I prepared the dried beans ahead of time or you could even use canned beans and rinse them. They weren't fully cooked, but I did the quick soak method and then partially cooked them.
SQUASH: I refuse to peel and cube butternut squash. So I also prepared the squash ahead of time. I cut it in half, roasted at 400 degrees for about 45 minutes until nearly done. Then I let it cool a bit and cubed it. Then scraped the cubes out of the skin.
This was so tasty! And even my daughter loved it. She's actually decided she likes butternut squash better than sweet potatoes. I think it's a close tie. :)
www.missytippens.com
SQUASH: I refuse to peel and cube butternut squash. So I also prepared the squash ahead of time. I cut it in half, roasted at 400 degrees for about 45 minutes until nearly done. Then I let it cool a bit and cubed it. Then scraped the cubes out of the skin.
Now, cook the onions and garlic in the oil. Then transfer to a bowl. Next, add more oil to the skillet and add the mushrooms in batches, cooking until nice and done.
Once the mushrooms are golden brown, put them all back in the pan along with the onions and garlic. Then put in the bay leaf, stock, beans and squash. Bring to a simmer and cook a few minutes until beans and squash are tender. Season with salt and pepper. Add the kale for the last five minutes.
This was so tasty! And even my daughter loved it. She's actually decided she likes butternut squash better than sweet potatoes. I think it's a close tie. :)
www.missytippens.com
Missy, this looks wonderful! I would change out the beans to Great northerns because I'm not a lima fan, but I love this melange of color/flavor! I wonder what it would be like trimmed with smoked ham or bacon added in (KAV, DON'T LISTEN TO ME, HONEY!!!!) :).... and now you've made me want to go roast some butternut squash, so I think I'll do that today!!!!
ReplyDeleteOh, don't mention bacon when I finally have something Kav is going to love!!! LOLOL
DeleteI agree on the beans, especially if using canned. But these, made from dry beans, were so tender. Still, I'm a white bean lover! And a pinto lover.
I love pintos, too! But right now I want COOKIES!!!!
Deleteha! This is so funny! I was just hankering for some soup. And our new neighbors from across the back fence came over to pick up a half gallon of cold pressed cider (from the three gallons someone gave us) and handed me a butternut squash. I thought there wasn't much I could do but roast it... then I came over here and saw this. Ta-Dah!
ReplyDeleteI'm so glad my timing was perfect! Or I guess your neighbor's timing was perfect. :)
DeleteAnd I love limas. Me and limas... best buds.
ReplyDeleteI loved them when I was a kid--with lots of butter and salt. LOL Now I still really like them but just seem to gravitate toward other beans.
DeleteApologies for being late. This looks like something I can actually make. And I love ALL the ingredients. Thank you.1
ReplyDeleteNo need to apologize! We love to see you any time. :)
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