Kidney Bean, Root Vegetable, Barley Chili-stuffed Squash

Name: Kidney Bean, Root Vegetable, Barley Chili-stuffed Squash
Yield: 6 servings
Ingredients: 1/2 cup Dried Kidney Or Pinto Beans Overnight; 7 cup Water; 4 cup Tiny Pearled Barley; 3 Acorn Squash; 1 teaspoon Olive Oil; 1/2 cup Onions; 1/2 cup Carrot; 1/3 cup Daikon Or Celeriac Or Salsify; 1/3 cup Taro Or Rutabaga Or Parsnip; 1/3 cup Butternut Squash; 2 tablespoon Ground Cumin; 2 tablespoon Pure Red Chile Powder; 2 cup Canned Tomatoes; 1 1/2 cup Low Sodium Broth; 1/2 cup Scallions; 1/2 teaspoon Freshly Cracked Black Pepper; 2 tablespoon Fresh Cilantro; 12 Scallions

Kidney Bean, Root Vegetable, Barley Chili-stuffed Squash is a home-style recipe made with Dried Kidney Or Pinto Beans Overnight, Water, Tiny Pearled Barley, Acorn Squash, Olive Oil, and Diced Onions. Serves 6.

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🍽 Serve 6

Kidney Bean, Root Vegetable, Barley Chili-stuffed Squash

Ingredientes

1/2 cup
7 cup
4 cup
3

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Preparo (prévia)

1
Drain and rinse the beans and place in a saucepan.
2
Add 4 cups of the water (or enough to cover the beans by 1 inch) and bring to a boil over high heat.

Reduce the heat to a simmer and cook for 40 minutes, or until tender.

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