By: Beth Jones
This makes a great side dish to go along with a roast chicken or braised pork. It can also be turned into a vegan entree with the addition of more roasted vegetables, mushrooms, or fresh greens.
- 1 pound (about 2 1/2 cups) dried beans such as Tiger Eye or Jacob’s Cattle from Bean Market, picked over and rinsed, soaked in water overnight
- 1 Tablespoon olive oil
- 2 medium carrots, medium dice
- 1 large onion, medium dice
- 3 whole cloves garlic
- Pinch of chili flakes
- 1 stem fresh rosemary
- 1 teaspoon salt
- 4 cups winter squash, medium dice
- 2 Tablespoons olive oil
- Salt and freshly cracked black pepper to taste
Soak the beans overnight in a large bowl, in enough water to cover them by 2 inches.
The next day, preheat the oven to 450. Drain the soaking water from the beans. Add the olive oil, carrots and onions to a large dutch oven and saute over medium high heat until the vegetables are nicely browned. Add the beans to the pot, along with 3 whole cloves of garlic, chili flakes, rosemary and 1 teaspoon of salt. Cover the ingredients with enough water to cover them by 2 inches. Simmer the beans, adding more water if necessary to keep them covered, for 30 to 50 minutes, or until they are tender.
While the beans are cooking, spray a large sheet tray with cooking spray, and add the squash, olive oil, and salt and pepper. Toss to coat the squash thoroughly. Roast the squash for 15-20 minutes or until softened and nicely browned. Add the squash to the beans and simmer for 3 minutes. Season to taste with more salt and pepper and a drizzle of olive oil.