We just got back from vacation and didn’t have much in the house to eat. I made do with what I had and here is the result. I found it quite tasty. It has a unique combination of flavors that I liked but Shari did not. She didn’t seem to like the sweetness that the squash and onion added. I liked the way the sweetness of the squash combined with the acidity of the tomatoes. The beans, bacon, and stock served to add a solid flavor base to the sweet and sour overtones.
- 2 cups dry black turtle beans
- 6 strips bacon
- 1/2 sweet onion, diced
- 2 stalks celery, diced
- 1/2 cup chicken stock
- 1 small sweet dumpling squash, peeled, seeded, and chopped
- 1 28oz can chopped tomatoes
- 1/4 chipotle pepper in adobo sauce, seeded and minced (optional)
- 1 tsp coriander
- 1 bay leaf
- grated nutmeg
- salt
- pepper
Soak beans for 12-24hrs in slightly acidic water (e.g. add vinegar, whey, or lemon juice). Rinse beans thoroughly, add water until just covered and cook 3-4 hours until soft, adding water as needed to keep beans covered.
Peel and chop squash into beans.
Cook bacon. Chop bacon into beans.
Saute onion and celery in bacon drippings until soft. Deglaze the pan with the chicken stock. Add to beans.
Add the remaining ingredients and cook gently with the lid off for 40-60 minutes until the squash is fork tender.
Garnish with sour cream, crème fraîche, or yogurt.
