Squash and Bean Saute

This is one our staple meals, particularly in the winter when we have an easy supply of squash. Originally this recipe came from the Vegan Planet but I’m not sure I make it to the book’s instructions anymore so I’ll just share my recipe.

The great thing about this meal is that it will please even those who don’t normally like squash!

Squash and Bean Saute

• 1 large or 2 medium Winter Squash (Butternut, Hubbard or similar or combination), peeled, seeded and chopped
• 5-6 Shallots or a couple regular Onions, sliced into half moons
• 1/4 cup Tamari
• Water
• Cracked Pepper
• About 2 cups Red beans (Kidney or Adzuki or …), cooked
• 1 Red, Yellow or Orange Pepper, chopped (Optional)

Cook beans if starting from dry. I’ll soak my 1 cup beans for about four hours earlier in the day and cook in my pressure cooker for 5-12 minutes depending on the bean I use.

Peel and cube all squash and set aside. Pour a generous amount of olive oil in a deep lidded skillet. Peel and slice shallots and add them to the skillet and saute a few minutes. Add squash and pepper and toss to coat with the oil. Add tamari and some water, toss and cover skillet. Let simmer, tossing occasionally, until squash is soft. I like the squash to start falling apart. Add cooked beans and serve after beans are warm.

This is a surprisingly hearty meal. It’s easy and incredibly delicious.