Andean Bean Stew with Winter Squash and Quinoa

• 1 lb dried pinto beans - soaked in 2 qut. water for 6 hours or more
• 1 Tbsp olive oil
• 1 medium onion - chopped
• 1 Tbsp sweet paprika
• 4 large garlic cloves - minced
• 1 tsp salt
• 1 14 oz. can chopped tomatoes with liquid
• 1 medium winter squash such as butternut - peeled and cut into 3/4“ cubes
• 1 bay leaf
• 1 cup quinoa rinsed thoroughly or bulgar
• ground pepper
• 3 Tbsp fresh parsley or basil - chopped

1. Drain the beans and cover with water by about 1-2 inches in stock pot. Bring to boil, skim off foam, reduce heat to low, cover and simmer gently for 45-50 min. or until the beans are tender but intact. Add salt to taste.
2. Heat the oil in a large nonstick frying pan. Add the onions, stirring until they are tender, about 5 min. Add the paprika and stir together for 1 min. Add the garlic and cook until the garlic and onion are very fragrant but not brown, about a minute or two.
3. Stir the tomatoes and salt into the onions and cook down slightly until fragrant, 5-10 min. Remove from heat and scrape into bean pot.
4. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer covered for 20 min. Add the quinoa and simmer for another 20 min until it is translucent. Taste and adjust salt. Add a generous amount of black pepper. Stir in the basil or parsley and simmer for a couple of minutes.

Serves: 6 - 8      Total cook time: 90 min (50beans+40ingredients)
Source: NYT Recipes for Health Nov 6,2008