Peregion Bean and Winter Squash Posole Stew

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Peregion Bean and Winter Squash Posole Stew Recipe

Originally adapted from Farmer Georgie at Willowood Farms. Georgie grows the Peregion Beans.

1 cup Peregion Beans
1 cup dry posole (hominy)
1 small onion - sliced thin
2 cloves garlic
1-1/2 teaspoon ancho chile powder
1-1/2 teaspoon whole cumin
3/4 teaspoon Mexican oregano
1 cup tomatoes - chopped
1 cup winter squash - peeled and sliced thin
1 tablespoon vegetable stock
2 teaspoons Italian parsley - chopped

Soak beans until the skins wrinkle. Drain, cook in 5 cups of water for 2-3 hours, until tender. Add more water if needed.

Saute onion, garlic and spices in rice bran until soft. Add squash, carrots and tomatoes. Cook 5 minutes, stirring occationally. Stir in beans, posole, cooking liquid and stock. Simmer for 30 minutes.