Garlicky Tuscan Squash and Stewy White Beans
A meal in a bowl is exactly what we want in late fall and all winter long. Long, slow-cooked flavors that are perfect as a stand-alone dish or paired with a holiday meal. This is a dish worth celebrating.
Yield: Serves 6-8
Preparation Instructions:
Preheat oven to 325F.
Heat a large Dutch oven or sauté pan, lightly coated with EVOO, over medium heat. Brown squash, leeks, carrots, and fennel, in batches, seasoning each batch with salt and pepper. Add garlic to the final batch and be sure not to brown garlic, as it can become bitter. Set aside vegetables.
Add a good glug of EVOO to the same pan and sear tomato paste. This will give a deep caramelized flavor to the whole dish. Add wine, tomatoes, vinegar, water, dried porcinis, drained beans, and herb garnish. Taste the braising liquid and adjust seasoning with salt and pepper.
Add vegetables to the pan and cover. Braise in a preheated oven for 1 hour or until squash and beans are tender. Stir in kale. Continue cooking, uncovered until most of the liquid has been absorbed.
Serve hot with a luxurious drizzle of EVOO and chopped fresh parsley.
thespicehouse.com
Comments