Remember to start this recipe the night before! Soak the beans in filtered water and make the soup in the morning.
- 1 c. dried heirloom beans*
- 1 1/2 tbsp. olive oil
- 1 onion, diced
- 2 carrots, chopped
- 1 fennel bulb, chopped
- 1 garlic clove, sliced
- 1/2 can tomato paste
- 1 small butternut squash, neck part only (peeled)
- small handful of Jasmine rice
- 3 c. water
- 1 can coconut cream
- salt + pepper
- coconut cream
- fresh dill
* If you can’t find heirloom beans, use an unseasoned soup bean mix. They usually contain about 12-15 varieties of beans.
- Soak the beans overnight in filtered water. Drain, rinse and set aside until ready to use.
- In a large pot, warm the olive oil over moderate heat. Add the onions, carrots, fennel and garlic. Saute until golden, about 15-20 minutes.
- Stir in the tomato paste and mix well to dissolve.
- Add the butternut squash, rice, beans and cover with water.
- Open the coconut cream. Reserve about 1/3 c. for garnish. If the can is cold, the cream will be solid; this is fine. Add the rest to the pot.
- Bring the stew to a gentle boil. Reduce the heat and simmer for about 45 minutes or until the beans are tender. Cooking time will vary based of the type of beans you are using. If it gets too thick, add more water.
- Using a hand held blender, puree part of the stew. You’re looking for a chunky and smooth texture.
- Season with salt and pepper to taste.
- To serve, portion the stew into bowls. Top with a dollop of the reserved coconut cream. Sprinkle with dill.