Andean Bean Stew with Winter Squash and Quinoa

The New York Times strikes again. Yum. I made this tonight. I give it two thumbs up, my husband one thumb up and one down, my kids two thumbs down, but I think that is pretty much the story of everything I make. I think you will give it two thumbs up. And, not only does it taste delicious, if you plan ahead and get the beans going in time, this is a very very easy meal to make.

This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor.

1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours

Salt

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 tablespoon sweet paprika

4 large garlic cloves, minced

1 bay leaf

1 (14-ounce) can chopped tomatoes, with liquid

1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes

1/2 cup quinoa, rinsed thoroughly

Freshly ground pepper

3 tablespoons chopped fresh basil or parsley

1. Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.

2. Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.

3. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.

Yield: Serves 6 to 8 generously

Advance preparation: This tastes best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least five days in the refrigerator. It freezes well.

Bean & Corn Tortilla Lasagna with Avocado

Here's what I am making for dinner tonight. I wasn't so sure about the avocados being cooked in it, but it was very tasty and soo easy. It's from the cookbook "Veganomicon: The Ultimate Vegan Cookbook" by Isa Chandra Moskowitz & Terry Hope Romero.

Bean & Corn Tortilla Lasagna with Avocado
MAKES 4-5 SERVINGS. I WHEAT-FREE


1 can (14-oz/398-ml) tomato sauce
1 tsp chili powder
11/4tsp cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 tsp (rounded) sea salt
freshly ground black pepper to taste
½ tsp chipotle hot sauce (I use Tabasco brand)
1/4 tsp agave nectar
2 medium cloves garlic, finely minced or pressed
1/3 cup onion, diced
1 can (14-oz/398-ml) black or pinto beans, rinsed and drained(about 1 ¾ cups)
6-7 (6-in/15-cm) corn tortillas
1 large avocado, thinly sliced(or 2 small)
1 pinch sea salt
¾ cup frozen or fresh corn kernels
11/2 tbsp fresh lime juice (about 1 lime)
112 cup tortilla chips, crushed
¾ cup vegan cheese, grated (optional)
¼ cup fresh cilantro leaves, chopped (for finishing)
fresh lime wedges (for garnish,a must!)

Preheat oven to 400°F (205°C). In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, 1/4 tsp salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well. Lightly oil an 8x12-in (20x30-cm) baking dish. Pour half of mixture in baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture (use 2 whole tortillas and cut a third tortilla to cover spots; or cut them all into strips). Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn. kernels over avocado, then drizzle with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese. Cover with aluminium foil and bake for 20 minutes, then uncover and bake for another 7-10 minutes, until the cheese is melted and casserole is bubbling at edges. If cheese hasn't melted, broil for 1-2 minutes. Remove from oven and cut into squares. Sprinkle with cilantro and serve with lime wedges.

Happy Cinco De Mayo!