North African Bean Stew With Barley Or Farro And Winter Squash Recipes

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NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH



North African Bean Stew With Barley and Winter Squash image

This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something soupier, thin it with a little broth or water before serving.

Provided by Melissa Clark

Categories     soups and stews, main course, side dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 18

1/3 cup extra-virgin olive oil, more for serving
2 leeks, white and green parts, diced
1 bunch cilantro, leaves and stems separated
1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb)
3 garlic cloves, finely chopped
2 1/2 tablespoons baharat (see note)
1/2 cinnamon stick
2 tablespoons tomato paste
2 quarts chicken or vegetable broth
1/2 cup pearled barley
2 1/2 teaspoons kosher salt, more as needed
Large pinch saffron, crumbled (optional)
4 cups cooked beans or chickpeas
2 cups peeled and diced butternut squash (1 small squash)
3/4 cup peeled and diced turnip (1 medium)
1/2 cup red lentils
Plain yogurt, for serving
Aleppo pepper or hot paprika, for serving

Steps:

  • In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
  • Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
  • Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
  • Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 4 grams

MIXED BEAN AND WINTER SQUASH STEW WITH FRESH BASIL



Mixed Bean and Winter Squash Stew with Fresh Basil image

I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield Serves 6

Number Of Ingredients 13

1 pound mixed beans, like pintos, borlottis, white beans, red beans and giant limas, soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 tablespoon sweet paprika
1 medium onion, chopped
3 large garlic cloves, minced or put through a press
A bouquet garni made with a bay leaf, a Parmesan rind and a couple of sprigs of fresh thyme
1 1/2 pounds winter squash, peeled and cut into cubes
1/2 pound fresh or frozen lima beans
1 pound tomatoes, peeled, seeded and chopped, or 1 14-ounce can, with liquid
Salt
freshly ground pepper to taste
1/4 cup chopped or slivered fresh basil
Freshly grated Parmesan for serving

Steps:

  • Drain the beans through a strainer set over a bowl. Transfer to a large, heavy soup pot or Dutch oven. Measure the liquid in the bowl and add enough water to measure 2 quarts. Add to the beans and bring to a gentle boil over medium heat. Cover, reduce the heat to low and simmer 1 hour. Add salt to taste and the bouquet garni, and continue to simmer until tender but intact, about 30 minutes.
  • Meanwhile, heat the olive oil over medium heat in a large, heavy frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic and a pinch of salt. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant, and stir in the tomatoes. Cook, stirring often, until the tomatoes are cooked down and fragrant, about 5 to 10 minutes. Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
  • Stir the onion mixture into the beans. Add salt and pepper to taste. Add the winter squash and lima beans. Cover and simmer for about 30 minutes, until the squash and all the beans are tender. Taste and adjust salt, and add freshly ground pepper. Remove the bouquet garni. Just before serving stir in the fresh basil. Serve in wide soup bowls, passing Parmesan for sprinkling.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 769 milligrams, Sugar 7 grams

NORTH AFRICAN BEAN AND SQUASH SOUP



North African Bean and Squash Soup image

This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 18

1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water
1 bunch cilantro
1 dried red chili pepper
2 tablespoons olive oil, plus additional for drizzling
1 large onion, chopped
2 medium carrots, diced
4 plump garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes, with juice
1 1/2 quarts water
Salt to taste
1/2 pound winter squash, peeled and diced
1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
Salt and freshly ground pepper
1/2 cup vermicelli
2 tablespoons chopped fresh mint
Lemon wedges for serving (optional)

Steps:

  • Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
  • Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1214 milligrams, Sugar 7 grams, TransFat 0 grams

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