Yellow-Eye & Squash Stew Recipe
Yellow-Eye & Squash Stew is a good vegetable base recipe. I highly recommend this Yellow-Eye & Squash Stew dish to anyone who likes Yellow-Eye beans. You will love it!
Ingredients
8-oz pkg Dried Yellow Eye Beans
1 tbs (15 ml) olive oil
1 cup (240 ml) chopped onion
1 red or green bell pepper
2 cloves garlic, minced
14 1/2-oz can (435 ml) chicken broth
2 cups (480 ml) water
2 cups (480 ml) diced tomatoes
1 lb (455 g) Table Queen, Acorn, Butternut, Banana or Pumpkin Squash, peeled, seeded and cut into 1-inch chunks
1 tbs (15 ml) chopped Fresh Oregano
2 tsp (10 ml) chopped Fresh Thyme
1/2 tsp (3 ml) salt
1/4 tsp (1 ml) pepper
Directions
Place beans in a 2-quart saucepan.
Cover with 2 inches of water and bring to a boil.
Cook for 2 minutes; remove from heat.
Cover; let stand for 1 hour.
Drain beans.
In a large Dutch oven heat oil; saute onion, bell pepper and garlic for 5-10 minutes or until vegetables are tender.
Stir in drained beans, broth, water, tomatoes, squash, oregano and thyme.
Bring to a boil; reduce heat.
Simmer, partially covered, for 1-1 1/2 hours or until beans are tender.
Stir in salt and pepper.
Cover with 2 inches of water and bring to a boil.
Cook for 2 minutes; remove from heat.
Cover; let stand for 1 hour.
Drain beans.
In a large Dutch oven heat oil; saute onion, bell pepper and garlic for 5-10 minutes or until vegetables are tender.
Stir in drained beans, broth, water, tomatoes, squash, oregano and thyme.
Bring to a boil; reduce heat.
Simmer, partially covered, for 1-1 1/2 hours or until beans are tender.
Stir in salt and pepper.
