Perfectly Seasoned, The Recipes

What better way to warm up during the winter months than a nice rich stew? Sweet winter squash and mild white beans are paired with baharat—a Middle Eastern blend of spices like cinnamon, cumin, paprika, coriander, and black pepper usually used on meats like lamb, mutton, and beef.

We found that the cinnamon and paprika complement the squash well; omit the pork for a vegan version; and be sure to use your favorite squash and beans for this stew. This hearty dish can be served with a side of crusty bread to sop up the delicious broth, or eaten by itself. Recipe serves 4.

Ingredients

1 cup white beans (cannellini, caballero, tarbais, or great northern beans), canned or parboiled*
2 lb / 4 cups butternut, acorn, or kabocha squash, peeled and cubed to 1/2″ pieces
1/2 lb ground pork (optional)
1 medium onion, halved and sliced 1/8″ thick
3–4 leaves / 1 cup kale, destemmed and torn into 2″ pieces
1 tbsp Perfectly Seasoned Baharat
2 cloves garlic, minced
1/2 cup dry white wine
28 oz canned / 2 lbs fresh tomatoes, diced
Fresh cilantro, chopped
Salt
Olive oil

If using dry beans, parboil first: soak beans for 6-8 hours or overnight; then in a small saucepan, cover with 1” fresh water and bring to a boil. Cook for 40-60 minutes, reserving the cooking liquid. This can be done up to 3 days in advance with beans kept in their liquid in the refrigerator.

Directions

To prepare kale, remove the central stem and tear leaves by hand into 2–3″ pieces. 3 or 4 leaves should produce about 1 cup packed.

Position a rack in the center of the oven and preheat to 350°.

Place a large oven-safe skillet with high sides over medium heat. Add 1 tbsp olive oil and the ground pork to the pan, if using, along with a pinch of salt. With a spoon or spatula, break the pork into about teaspoon sized pieces and cook until evenly brown. Remove pork, but reserve rendered fat in the pan.

Keeping the skillet over medium heat, add the thinly sliced onion and a pinch of salt. Sauté 3–4 minutes until softened, then add minced garlic and sauté 1 minute more. Sprinkle 1 tbsp baharat (or 1 heaping tbsp for a spicier flavor) evenly over the skillet. Stir 30 seconds, then deglaze the pan by adding 1/2 cup white wine and scraping up any browned bits stuck to the bottom.

Allow the wine to mostly evaporate, then add the beans and their cooking/canning liquid, cubed squash, kale, cooked pork, and diced tomatoes. Stir to combine and bring to a low simmer.

Place a tight fitting lid on the skillet and transfer to the oven. Bake at 350° for 40–45 minutes if using canned beans, 50–75 minutes for parboiled beans, stirring every 20 minutes. The stew is done when the beans and squash are soft and fully cooked through. Season with additional salt, if desired. Allow the stew to cool 10 minutes before serving.

Garnish with chopped fresh cilantro and serve with crusty bread.

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