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Soups & stews

Kidney Bean and Butternut Stew with Oranges
1 cup brown basmati rice
1/2 teaspoon ground cinnamon
2 cups Water
2 teaspoons vegetable oil
1 tablespoon Fresh ginger root, minced
1 teaspoon Cumin seeds
1/4 teaspoon Crushed red pepper flakes or to taste
1 teaspoon dried thyme
1/2 teaspoon turmeric
1/2 teaspoon multani garam marsala (found in the Spice aisle)
1/4 teaspoon ground cloves
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 15 oz Can kidney beans, rinsed and drained
2 cups cubed butternut squash
1 cup orange juice
1/2 cup low-sodium vegetable broth
2 each Whole bay leaves
1 each Orange
1/3 cup chopped cilantro
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Kidney Bean and Butternut Stew with Oranges

Kidney Bean and Butternut Stew with Oranges

Kidney Bean and Butternut Stew with Oranges
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:49 minutes
1. In a medium saucepan, combine rice, cinnamon, and water. Bring to a boil over high heat, then reduce heat to medium low and simmer, covered, until rice is tender and water has been absorbed, about 30 minutes.
2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add ginger and cumin seeds and cook 30 seconds. Stir in red pepper flakes, thyme, turmeric, garam masala, cloves, salt, and pepper; heat 1 minute. Stir in kidney beans, butternut squash, orange juice, broth, and bay leaves. Bring to a boil, then reduce heat to maintain a simmer for 15 minutes.
3. Peel orange and reserve 4 segments for garnish; cut remaining segments into quarters. Stir into the stew and heat 2 minutes. Remove from heat, take out bay leaves, and stir in cilantro.
4. To serve, divide rice among 4 bowls. Top with stew and garnish with a reserved orange segment.
Source: Hannaford fresh Magazine, January - February 2012