• Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms


    6 Portions

    • Ingredients
    • Butternut squash
      10 oz.
    • Extra-virgin olive oil
      as needed
    • Mixed mushrooms, sliced
      5 oz.
    • Garlic cloves, minced
      2 ea.
    • Basil, chiffonade
      1 Tbsp.
    • White wine or sherry
      2 oz.
    • Kidney beans, cooked, drained
      12 oz.
    • Kale, cut into strips
      2 cups
    • Chipotle in adobo sauce, minced
      1 Tbsp.
    • Heavy cream
      1 cup
    • Salt
      as needed
    • Ground black pepper
      as needed


    1. Cut butternut squash in half, scrape out the seeds, peel and dice into ½ inch cubes.
    2. Heat 2 to 3 tablespoons of extra virgin olive oil in a large nonstick pan.
    3. Add squash to pan and evenly brown all the sides. Add salt and pepper, and allow the squash to cook for 5 to 6 minutes, or until tender.
    4. Add the sliced mushrooms, garlic, and basil, and sauté for about 2 minutes. Add the drained beans, kale, and minced chipotle peppers, tossing to blend the flavors.
    5. Deglaze the pan with the white wine, scraping any browned bits from the bottom of the pan for added flavor.
    6. Add the cream to the pan, and cook for 2 to 3 minutes longer, or until the ingredients are all cooked through. Season to taste with salt and pepper and serve.