Pinto Bean and Farro Stew with Roasted Kuri Squash and Carrots

November 15, 2011 § 3 Comments

Pinto Bean and Farro Stew with Roasted Kuri Squash and Carrots

Pinto Bean and Farro Stew with Roasted Kuri Squash and Carrots

Pinto Bean and Farro Stew with Roasted Kuri Squash and Carrots

Pinto Bean and Farro Stew with Roasted Kuri Squash and Carrots:

– 2 cups of pinto beans, soaked and cooked
– 2 tbsp + 2 tbsp butter, separated
– 1 kuri squash, approximately 4 pounds, cubed
– 1/2 lb carrots, thick slice
– 2 leeks, sliced thin or minced
– 3 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp red pepper flakes
– 2 quart stock
– 1 cup farro
– 2 sprigs rosemary, leaves of 1 minced, the other left for garnish
– sour cream for garnish

Preheat oven to 425 degrees F. Melt 2 tbsp of butter and toss with squash and carrots, season with salt and pepper. Roast for 25-30 minutes, or until tender and browned on the outside. Remove and set aside. In a heavy bottomed pot, melt the remaining 2 tbsp of butter. Saute the leeks slowly until soft and add garlic, oregano, red pepper flakes. Saute until aromatic, 30 seconds to 1 minute. Add cooked beans, roasted vegetables and stock, bring to a boil and down to a simmer. Cover and let simmer for 1 hour or longer, stirring occasionally (you can uncover if you would like to reduce the liquid a bit). Return to a boil and add farro and minced rosemary and let simmer for 15 minutes or until farro is tender. Garnish with a dollop of sour cream and remaining rosemary leaves.

Advertisements

Tagged: ,

§ 3 Responses to Pinto Bean and Farro Stew with Roasted Kuri Squash and Carrots

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Pinto Bean and Farro Stew with Roasted Kuri Squash and Carrots at Nico's Tiny Kitchen.

meta

%d bloggers like this: