by joannE.
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my 9 recipes »
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joannE.'s Notes:
Expand2 tablespoons Olive Oil Ask a question about this ingredient
8 ounces Slab Bacon Ask a question about this ingredient
1 Medium Yellow Onion, medium dice Ask a question about this ingredient
2 Carrots, small dice Ask a question about this ingredient
2 Celery Stalks, small dice Ask a question about this ingredient
4 Garlic Cloves, minced Ask a question about this ingredient
1 14.5-oz Can Diced Tomatoes, strained – juice reserved Ask a question about this ingredient
1 Bay Leaf Ask a question about this ingredient
1 tablespoon Paprika Ask a question about this ingredient
1/2 cup Red Wine Ask a question about this ingredient
1 1/2 pound Butternut Squash, cut into 1 ½ inch cubes Ask a question about this ingredient
32 ounces Low Sodium Chicken Broth Ask a question about this ingredient
1 cup Red Quinoa Ask a question about this ingredient
2 15-oz Cans of Pinto Beans, do not strain or rinse Ask a question about this ingredient
3 tablespoons Fresh Basil, chopped Ask a question about this ingredient
2 cups Water Ask a question about this ingredient
1 cup Polenta *Do not use quick cooking polenta Ask a question about this ingredient
1/2 teaspoon Salt Ask a question about this ingredient
Heat large heavy bottom soup pot (a Dutch oven works well) over medium high heat, add olive oil. Sauté bacon until brown and crispy. Remove bacon with slotted spoon and set aside on a paper towel to drain excess fat.
Ask a question about this stepSauté onions and carrots in the bacon fat until well caramelized. Add the garlic, celery and tomatoes, sauté until all the moister has evaporated and the tomatoes have taken on a dark red almost rusty color (approx 7-10 minutes). Add paprika and bay leaf.
Ask a question about this stepDeglaze the plan with red wine and reduce until almost dry. Add reserved tomato juice and broth. Bring stew to a boil and add butter nut squash. Reduce heat to low and cover. Let simmer for 20 minutes. Add quinoa and simmer covered for an additional 10 minutes.
Ask a question about this stepWhile the quinoa cooks, brings 2 cups of water and ½ tsp salt to a boil in a small saucepan. Turn of the heat and whisk in polenta. Using two spoons form polenta into 2 inch dumplings.
Ask a question about this stepReturn the stew in a simmer and gently drop the dumplings on top (do not stir). Cover and let dumplings steam for an additional 10 minutes over low heat.
Ask a question about this stepGarnish with the crispy bacon and fresh basil. *Garnish with the crispy bacon and fresh basil.
Ask a question about this stepQUINOA FUN FACT: Quinoa is native to Chile and completes the stew's already well rounded nutritional profile. It is great source of protein (12-18%) and is the only plant based food source that contains all 8 essential amino acids.
Ask a question about this stepHi Amber, Thanks for checking out the recipe! I used Hungarian Sweet Paprika for this recipe but the California Paprika you described sounds wonderful! For the dumplings I used Quaker's Corn Meal (not quick cooking) which is ground pretty fine. If you are using a coarse ground polenta you may need to increase the cooking time or decrease the size of the dumplings. ~ Happy Cooking!
What kind of paprika do you use? I have Hungarian sweet, Hungarian half-sharp, and California paprika which is much more tomatoey in flavor. Very intrigued by the dumplings...again, what kind of polenta do you prefer? I have a coarse stone-ground kind as well as a fine stone-ground kind. I'm concerned that a coarser variety might not steam in the amount of time you cook it.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Finally checking back since I'm going to make this in the next few days. I appreciate you responding.