Adzuki Bean and Squash Stew – slow cooker style
It’s National Bean Day!
Did you know one cup of beans supplies more than 10g of fiber? The water soluble kind that helps lower cholesterol. And they give us vitamin B6, iron, magnesium, potassium, vitamin C, protein and more! In fact, these little nuggets are simply a great food source!
And there are more than 35,000 different kinds of beans around the world.
So in honor of bean day, here is a recipe for a tasty, vegetarian stew that is sure to please on a cold winter night!
What you need:
- ¾ cup dry adzuki beans
- 1 can fire roasted diced tomatoes
- 2 cups of butternut squash cut into chunks
- 1 cup chopped onion (about ½ of a large onion)
- 2 cloves of garlic, crushed
- ¾ cup canned artichoke hearts (in water)
- 3 cups of fresh spinach
- 2 cups vegetable broth
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 Tablespoon hot curry powder (regular if you don’t like the heat)
- 1 teaspoon smoked paprika
How to Do it:
Soak the beans in water overnight. The next morning, drain them put into a crockpot.
You can purchase the squash already peeled and cut or you can do it yourself. Using a potato peeler, peel the skin off the squash.
Cut it in half to remove the seeds from the bulb portion, then cut into chunks. NOTE: you can save the seeds and cook them just like pumpkin seeds!
Add to the beans everything except the spinach.
Cook on high for about 2 hours, then turn to low and cook 4 ½ more hours.
Add the spinach and cook an additional 30 minutes.
NOTE: You can also skip the high and cook on low for 8 hours before adding the spinach.
Makes about 6 servings
© Copyright 2018 The Lazy Gastronome
Here are some other bean recipes you might like!