pegkerr | Since people asked: Autumn Bean and Brussels Sprouts Stew

From Easy Vegetarian Dinners

Start to finish: 30 minutes. Serves 4-6

nonstick cooking spray
1 small onion, chopped
6 cloves garlic
1 small fennel bulb, trimmed, cored and thinly sliced (about 2 cups)
12 ounces acorn, butternut or turban squash, seeded, peeled and cut into 3/4 inch chunks (about 2 cups)
8 oz. Brussels sprouts, trimmed and halved (about 2 cups)
1 14-oz can vegetable broth
1/3 cup dry white wine or apple juice (I used hard cider)
2 TB snipped fresh sage or 1 tsp dried sage, crushed
1 TB snipped fresh rosemary or 1 tsp dried rosemary, crushed
1 medium tart apple, cored and coarsely chopped (about 1 cup) OR 6 dried apricots, quartered
1 15-oz can kidney beans, rinsed and drained
1 TB sherry vinegar or balsamic vinegar
1 TB honey
salt
ground black pepper

Lightly coat an unheated 4-quart Dutch Oven with nonstick cooking spray. Preheat Dutch oven over medium heat. Add onion and garlic to Dutch oven; cook and stir for 5 minutes. Add fennel, squash, Brussels sprouts, broth, wine or apple juice, sage and rosemary. Bring to boiling, reduce heat. Cover and simmer for about 8 minutes until vegetables are tender.

Add apple or apricots. Cover and cook about 3 minutes more or just until sprouts are tender. Add beans, vinegar, and honey; heat through. Season to taste with pepper and salt.

To serve, ladle into bowls.

Per serving: 201 calories, 1 g total fat, 0 mg cholesterol, 690 mg sodium, 44 g carbohydrates, 11 g protein

Since people asked: Autumn Bean and Brussels Sprouts Stew

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