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Squash, Turnip Green and White Bean Stew

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“This was adapted from a magazine recipe; other greens, such as mustard greens can be subbed for the turnip greens.Use vegetable stock for vegetarian.”
15hrs 2mins

Ingredients Nutrition


  1. Drain the soaked beans.
  2. In a large saucepan, combine the beans, 8 cups water, 2 tbsps olive oil, the head of garlic and bay leaf.
  3. Bring to boil and simmer, covered for 2 hours,or until the beans are tender.
  4. Drain and discard bay leaf.
  5. In the same saucepan heat remaining 2 tbsps olive oil.
  6. Add onion and cook until tender.
  7. Add sliced garlic, sage, cumin, and red pepper. Cook for 1 minute.
  8. Add the squash, chicken broth, turnip greens and drained beans.
  9. Bring to boiling, reduce heat and simmer, covered for 20 mins or until squash is tender.
  10. Season with salt and pepper.

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