Baked Winter Squash with Heirloom Beans and Hominy
Servings
6people
Servings
6people
Ingredients
  • 1/2cup dried whole hominy
  • 2/3cup dried anasazi or cannellini beans, sorted and rinsed
  • 2/3cup dried red kidney beans, sorted and rinsed
  • 2/3cup dried yellow-eye beans or baby limas, sorted and rinsed
  • 1piece (about 2 inches) kombua sea vegetable
  • 2whole bay leaves
  • 6 winter squash (acorn, carnival or kabocha)about 1 1/4 pounds each
  • 3tablespoons olive oilplus oil to brush squash
  • 1cup diced onion
  • Sea salt
  • 1cup diced red pepper
  • 1/2cup diced carrots
  • 1cup cherry tomatoes, cut in half
  • 2tablespoons minced garlicabout 4 large cloves
  • 1teaspoon dried oregano
  • 1/2cup finely sliced fresh cilantro stems
  • 2teaspoons tamari
  • 1teaspoon umeboshi vinegar
Instructions
  1. Thoroughly rinse hominy and soak overnight in 2 cups water.
  2. Combine all the beans in a large bowl. Cover with water by 3 inches and soak overnight.
  3. Place hominy and its soaking liquid in a 3-quart saucepan. Bring to a boil, cover, and reduce heat to a gentle boil. Cook 2 hours or until tender. Set aside.
  4. Drain and rinse beans; discard soaking water. Place beans in a saucepan; add water to cover by 1 inch, kombu, and bay leaves. Bring to a boil; skim off any surface foam. Cover, reduce heat, and gently boil for at least 1 hour, or until beans and kombu are tender. Drain, reserving cooking liquid.
  5. Preheat oven to 400°. Cut 1-1/2 inches off the top (stem end) of each squash; save for garnish. If squash is too round to sit evenly on a surface, slice the bottom to level it off. Scoop out squash seeds and threads. Lightly oil top and bottom of each squash; sprinkle with salt. Turn squash upside down on a parchment-lined baking sheet. Bake 30 minutes, or until tender. Set aside.
  6. Warm olive oil in a heavy 4-quart saucepan over medium heat. Add onions and sauté several minutes until translucent. Add a pinch of salt, peppers, carrots, and cherry tomatoes; sauté 8 minutes more. Stir in garlic, oregano, and cilantro stems. Add the hominy and cooking liquid, bring to a boil, cover, lower heat, and simmer 15 minutes.
  7. Discard bay leaves and kombu from the beans. Add the beans to the vegetables and hominy; add reserved cooking liquid from beans, 1/2 cup at a time, until mixture is creamy. (If using canned beans, add water 1/2 cup at a time.) Raise heat and simmer 10 minutes. Stir in cilantro leaves, tamari, and umeboshi vinegar. Season with salt to taste. To serve, place squash on individual plates or a serving platter; fill generously with bean mixture. As a decorative touch, place tops on squash.