This was my first time having cranberry beans, and I’m almost embarrassed to say, farm-fresh beans!! Where have I been hiding?! These beans were absolutely delicious; packed with folate, manganese, magnesium, phosphorus, and protein, just to name a few.
This was a delicious quick and easy stew for dinner with family. If you don’t have cranberry beans, don’t fret! Any beans would be delicious substitution (especially cannelloni beans). Tired of beans? Cubed tofu would be a great substitution as well!
Ingredients: (serves 4)
- 1.25 lbs of fresh cranberry beans, deshelled, simmered for 1 hour until soft
- 1 bunch of kale, washed & chopped
- 2 delicata squash, sliced in half & deseeded
- 1 lb organic Yukon gold potatoes
- 1 32-oz bottle of fresh tomato juice
- 2 teaspoons organic garlic powder
- 2 teaspoons organic onion powder
- 1 teaspoon cayenne pepper (adjust to your preference!)
- salt & pepper to taste
- 2 Tablespoons organic extra virgin olive oil
- Preheat your oven to 425 degrees. Add your potatoes to a baking sheet and bake for 30 minutes. Put your delicata squash halves in a baking dish, face down (skin facing you), and fill with 1 inch of water. Pop in the oven for 20-25 minutes, until tender.
- While your squash is steaming in the oven, in a large pot on medium heat, add your tomato juice & spices and simmer for 15 minutes. Add your cranberry beans and kale. Let simmer until you are ready to serve, and adjust spicing to your preference.
- Remove your potatoes from the oven and cube. In a skillet, heat your olive oil and saute your potatoes until golden. Add salt & pepper (organic garlic & onion powders if desired) to taste.
- Once your delicata squash is steamed and tender, carefully drain the water. You can either eat these plain, or drizzle with a little organic extra virgin olive oil, salt, and pepper.
- Serve your cranberry bean and kale stew topped with your potatoes with the delicata squash on the site.
- Enjoy eating whole!