Garlicky Tuscan Squash and Stewy White Beans
Hearty garlicky Tuscan squash with cannellini beans, kale, and porcini. Slow-braised, vegan, and perfect for cozy winter meals.
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
- Brown vegetables in batches and avoid overcooking garlic for a clean, sweet base.
- Sear tomato paste and add wine, tomatoes, porcinis, and beans to build deep braising flavor.
- Braise until squash and beans are tender, stir in kale, then finish uncovered so the stew thickens.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use canned cannellini beans instead of dried ones?
Yes. Drain and rinse two 14 ounce cans and add them near the end of the braise to avoid mushy beans. Reduce the cooking liquid slightly since canned beans bring extra moisture.
How do I rehydrate dried porcini mushrooms?
Soak porcinis in warm water for 20 to 30 minutes. Reserve the soaking liquid, strain it to remove grit, and add some to the braising liquid for extra mushroom flavor.
Can I make this recipe on the stovetop instead of the oven?
Yes. After combining ingredients, simmer covered on low for about 1 to 1.5 hours until squash and beans are tender. Then uncover and cook until the liquid mostly reduces.
What can I use if I want to skip the white wine?
Replace the wine with equal parts vegetable broth and a tablespoon of lemon juice or extra vinegar to keep acidity and depth. You can also use more broth alone for a milder taste.
Which greens or squashes can I swap in this dish?
Swap Tuscan kale for swiss chard, collards, or baby spinach. Use other winter squashes like butternut, kabocha, or acorn. Adjust cooking time if you choose a denser squash.
How do I avoid bitter garlic when browning vegetables?
Add garlic to the final batch of vegetables and keep the heat moderate. Cook just until fragrant and do not let garlic brown, since that creates bitterness.
How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 to 5 days. Freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth. Add fresh parsley or a drizzle of olive oil before serving.
Can I use canned cannellini beans instead of dried ones?
Yes. Drain and rinse two 14 ounce cans and add them near the end of the braise to avoid mushy beans. Reduce the cooking liquid slightly since canned beans bring extra moisture.
How do I rehydrate dried porcini mushrooms?
Soak porcinis in warm water for 20 to 30 minutes. Reserve the soaking liquid, strain it to remove grit, and add some to the braising liquid for extra mushroom flavor.
Can I make this recipe on the stovetop instead of the oven?
Yes. After combining ingredients, simmer covered on low for about 1 to 1.5 hours until squash and beans are tender. Then uncover and cook until the liquid mostly reduces.
What can I use if I want to skip the white wine?
Replace the wine with equal parts vegetable broth and a tablespoon of lemon juice or extra vinegar to keep acidity and depth. You can also use more broth alone for a milder taste.
Which greens or squashes can I swap in this dish?
Swap Tuscan kale for swiss chard, collards, or baby spinach. Use other winter squashes like butternut, kabocha, or acorn. Adjust cooking time if you choose a denser squash.
How do I avoid bitter garlic when browning vegetables?
Add garlic to the final batch of vegetables and keep the heat moderate. Cook just until fragrant and do not let garlic brown, since that creates bitterness.
How should I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 to 5 days. Freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth. Add fresh parsley or a drizzle of olive oil before serving.
Comments