Andean Bean Stew With Winter Squash & Quinoa

There’s a post-it note inside the cupboard of our pantry that says, “Use me!”  A list of ingredients in our cupboard that should be used up contains “quinoa.”  I have no idea why we have quinoa in our pantry.  I probably bought it and can’t remember what I was going to use it for.  From time to time, I do things like this–Pam will tell you that I do things like this every day.  Anyway, this morning I was surfing The New York Times and came across this recipe.  I haven’t tried it yet, but I’ll be making it tomorrow for dinner.

Ingredients:

• 1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts of water overnight
• salt
• 1T extra virgin olive oil
• 1 medium onion chopped
• 1T sweet paprika
• 4 large cloves of garlic
• 1 bay leaf
• 1 (14-ounce) can chopped tomatoes with liquid
• 1 pound winter squash, peeled and cut into 3/4-inch cubes
• 1/2 cup quinoa, rinsed thoroughly
• freshly ground pepper
• 3T chopped fresh basil or parsley

Andean Bean Stew With Winter Squash and Quinoa from The New York Times

Instructions:

1. Boil the beans in their soaking water for 60 minutes or until tender but still intact.  Skim off foam.  Salt to taste.
2. Saute the onion in the oil over medium heat for about 5 minutes.  Add paprika and garlic and cook until fragrant but not browned.
3. Stir in the tomatoes and 1/2t salt.  Cook for 5-10 minutes until the tomatoes have cooked down slightly and smell fragrant.  Scrape the contents of the pan into the beans.
4. Bring the beans back to a simmer, add the bay leaf and the winter squash.  Simmer for 30 minutes or until the squash and the beans are thoroughly tender.
5. Add the quinoa and simmer for another 20-30 minutes until the quinoa is translucent and “displays an opaque thread.”
6. Add pepper to taste and stir in the basil or parsley.  Simmer for a couple of minutes and serve with a cornbread, crusty bread, or a nice garden salad.

The notes for this recipe say that it tastes better the day after you make it, so maybe I’ll make it tomorrow and we’ll eat it on Wednesday.  Either way, I’m going to give it a shot and see if I like quinoa.  This seems like a healthy, comforting meal that will go perfect on rainy Fall night.