White bean stew with pumpkin
Ragout and stew
Since my pantry is full of all sorts of dried beans that I don’t use nearly enough, here is a recipe for white bean stew with pumpkin that I adapted from the lovely book Vegetarian Cooking for Everyone by Deborah Madison <br />A little warning: if you use dried beans as suggested, this is not a quick stew to make. But I prefer dried beans over canned because I believe the whole soaking business makes them much more digestible. <br /> <br />That being said, you may substitute canned beans if you like (you’ll need 4 cups/2 cans)- you’ll skip the part about simmering the beans at the beginning of the recipe. You will start by sautéing the veggies right in your soup pot, then add the drained canned beans, pumpkin and stock, and cook for just about 30 minutes. Finish with the shallots and wine, garnish, and serve. Quick and easy, but probably not as tasty as the longer version.
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