Bean, Squash, and Corn Stew Recipe
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Ingredients
- 3 qts canned navy or cranberry beans
- 3 1/2 gals water
- 2 cups olive or salad oil
- 2 qts onions, chopped
- 1/4 cup minced garlic
- 1 can canned tomatoes, broken up
- 1 cup crumbled basil leaves
- 1/4 cup crumbled oregano leaves
- 2 tsp black pepper
- 8 lbs winter squash, cut into 1 inch
- 1/4 cup salt
- 2 qts corn kernels
Directions
- In a sauce pot, combine beans with water. Bring to a boil; reduce heat and simmer, covered, for one hour.
- In a skillet, heat oil until hot. Add onions and garlic, saute for 5 minutes. Stir in tomatoes, basil, oregano, and black pepper.
- Cook and stir until mixture thickens, about 10 minutes. Add to beans along with squash and salt.
- Simmer, covered, until beans are tender, about 2 hours.
- Add corn, cook 10 minutes longer.
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