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15 Bean & Winter Squash Not Chili

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      Title: 15 BEAN & WINTER SQUASH NOT CHILI
 Categories: Bean/legume, Soups/stews
      Yield: 1 Servings
 
      1 c  15 bean mixture, soaked
           -overnight and drained
      7 c  Water
      1 tb Canola oil
      1 lg Red onion, diced
      1 lg Green or red bell pepper
           -seeded and diced
      2    Stalks celery, diced
      3    Cloves garlic, minced
      2 c  Peeled and diced butternut
           -squash
     15 oz Can stewed tomatoes
    1/4 c  Tomato paste
      1 tb Dried oregano
      2 tb Chili powder
  1 1/2 ts Cumin
      1 ts Black pepper
      1 ts Salt
 
  In a large saucepan, combine bean mixture and water; bring to a
  simmer. Cook uncovered over med low heat, stirring occasionally,
  until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking
  liquid.
  
  In another large saucepan, heat oil.  Add onion, bell pepper, celery
  and garlic; saute 5-7 mins.  Stir in cooked beans, cooking liquid,
  squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins
  over low heat, stirring occasionally.  Remove from heat, cover and
  let stand 5-10 mins before serving.
  
  Ladle into not-chili bowls.  Makes 6-8 servings.
  
  Note:  15 bean mixtures are available packaged in supermarkets and
  health food stores.  If you prefer, make your own by combining equal
  amounts of dried blackeyed peas, red kidney beans, white kidney beans
  (cannellini), green lentils, split peas, black beans, yellow split
  peas, navy beans, cranberry (Roman, shell, or shell out) beans, great
  Northern beans, pinto beans, small white limas, red lentils, cow peas
  (field peas), and pink beans.  Avoid using beans such as garbanzos
  and large lima beans, as these take longer to cook than other
  varities.
  
  Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg
  sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa
  Greenwood
 
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