by MrsWheelbarrow
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MrsWheelbarrow's Notes:
Expand1 pound Rosa de Castilla or other pinto beans Ask a question about this ingredient
Rinse the beans well, cover with cold water, and soak overnight. The next day, place beans and soaking liquid, plus additional water, as needed to cover, in a large stockpot. Add one onion, chopped, and two bay leaves. Bring to a boil, then reduce to a simmer (or place in a 325 oven) for about 1.5 hours.
Ask a question about this stepTaste the beans to see if they are tender. They should be nearly done. Salt well, continue cooking for another half hour, or until the beans are tender and tasty.
Ask a question about this step1 onion Ask a question about this ingredient
2 leeks Ask a question about this ingredient
1 small butternut squash Ask a question about this ingredient
1 bunch Tuscan kale Ask a question about this ingredient
2 cloves of garlic, minced Ask a question about this ingredient
1 bunch thyme Ask a question about this ingredient
1 bunch Italian parsley Ask a question about this ingredient
10 whole peppercorns Ask a question about this ingredient
1 2" piece of ginger root Ask a question about this ingredient
1 preserved (Meyer is nice) lemon Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
Mis en place: Make a bouquet garni using the outside leaves of the leek, enclosing the thyme, parsley, ginger root (peeled and cut into 1/4" slices) and peppercorns. Tie up with kitchen twine.
Ask a question about this stepClean the leeks and cut into half moons about 1/2" thick. Cut the onion into half moons about 1/2" thick. Peel, seed and chop the squash into 1" cubes. Rinse, stem and chop the kale leaves. Rinse the preserved lemon, remove the pulp and mince the peel.
Ask a question about this stepHeat the olive oil in a large soup pot. Saute the onions and leeks until softened and translucent. Add the garlic and stir cook for two or three minutes. Salt & pepper generously.
Ask a question about this stepAdd the squash, stir and coat with the oil and onions, cooking for a few minutes. Add the bouquet garni, lemon, kale and beans. Stir well, heat to a simmer and cook gently for about 45 minutes. Remove bouquet. Taste and adjust salt and pepper.
Ask a question about this stepI've served this with brown rice and with basmati rice, but think it's best when served with thick pieces of crusty bread, rubbed with garlic infused olive oil, toasted, and nestled into the bottom of a big, wide bowl.
Ask a question about this stepOk, this one I really have to try, sounds brilliant.Thank you for sharing the recipe.
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Kale and butternut squash are some of my favorite veggies and I bet they go fantastically with the beans. All I can say is YUM.