Squashy Bean Stew
From the McDougall Program for Maximum Weight Loss.
Serves: 8
Prep Time: 30 min
Cook Time: 180 min
Ingredients
4 Cups
Water
3/4 Cup
Dried pinto beans
3/4 Cup
Dried white beans
1
Large onion, chopped
1-2 Cloves
Garlic, crushed
16 Ounce Can
Chopped tomatoes
1 Tsp
Dried basil
1 Tsp
Dried oregano
1/4 Tsp
Crushed red pepper flakes
2 Cups
Winter squash, peeled and chopped
1 Cup
Fresh or frozen corn kernels
Directions
Place the water in a large soup pot. Bring to a boil, cover, and cook over medium heat for 1 1/2 hours. Add the onion, garlic, tomatoes, and seasonings. Cook for another 30 minutes. Add the squash pieces and cook for 45 minutes longer. Add the corn and cook for another 15 minutes. Serve with whole grains.
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