Butternut squash is a sweet, creamy, healthy ingredient you can enjoy throughout the fall and winter. We grow them in the Garden Dish gardens, harvest them in October, and they generally keep until February or March. In Kidney Bean and Butternut Stew over Rice, butternut squash brings a touch of sweetness to contrast with the robust flavor of the kidney beans. Its soft and creamy texture also contrasts with the firmer bite of the kidney beans. It’s like opposites attracting. They’re each very different, but together they’re a marvelous thing.
But wait, there’s another surprise in this dish – golden raisins. Imagine yourself chomping and chewing, enjoying the flavors of butternut squash, kidney beans, curry spices, and rice, when all of a sudden – zing! – a surprise bite of super-sweet, golden raisin hits your taste buds. We hope you’ll find the contrasting flavors quite interesting and tantalizing.
This dish freezes well, so we’ve sized the recipe to make a large batch. Freeze in meal-sized portions in freezer-safe containers such as glass canning jars
Kidney Bean and Butternut Stew over Rice
Ingredients
- 2 cups - red kidney beans, uncooked
- 4 cups - cubed butternut squash, uncooked
- 1 26 oz pkg - chopped or diced tomatoes
- 1 medium - onion, chopped
- 2 cloves - garlic, minced or pressed
- 8 cups - water
- 2 tsp - curry powder
- 1/2 cup - golden raisins
- 6 cups - cooked brown rice
Instructions
- Combine all the ingredients, except the rice, in a slow cooker. Cover, and cook on Low for 8-10 hours, or on High for 4-5 hours. Salt to taste.
- Shortly before serving, warm the already cooked rice. To serve, spoon a cup of rice into a bowl and ladle some of the stew on top.
Nutrition Information
Nutrition (per serving): 551 calories, 82% calories from carbohydrates, 15% calories from protein, 3% calories from fat, 23.6g fiber.
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