Baked Corona Beans with Beef and Squash.
Creamy baked beans; what could be more comforting? My Baked Corona Beans with Beef and Squash is just the perfect meal for these colder days upon us! This high fiber, nutritious recipe features the giant royal corona bean as it’s star, coupled with organic winter squash, tomatoes, free range beef stew meat and aromatic spices and herbs! My Baked Corona Beans with Beef and Squash is just a big pan of baked comfort just waiting to be enjoyed! A fresh green salad and wine of choice is recommended! Enjoy!
1 Pound of royal corona beans, Rancho Gordo soaked overnight then boiled in water seasoned with olive oil, celery leaves, onion, garlic, oregano, Italian herb blended red pepper flakes. Cook until fork tender and set aside.
1/4 cup olive oil
1/2 organic kabocha squash, cut in thin small pieces(or other winter squash)
1 pound free range grass fed stew meat
1/2 teaspoon each red pepper flakes and garlic granules
1 teaspoon each cumin powder and dried oregano
1 bunch fresh basil, chopped
Salt and pepper to taste
2-3 organic ripe tomatoes, chopped
1 cup shredded Italian cheese blend
Heat the olive oil in a fry pan to medium high
Add in the squash, beef and spices, stir fry until meat is browned
Stir in the tomatoes and basil
Lower to simmer, cook for a few minutes
Preheat oven to 375 degrees Fahrenheit
In a baking or casserole dish, combine the beans with broth and the meat and vegetable medley, gently mix through
Top with the shredded Italian cheese blend
Bake covered for 3/4 of an hour
Remove the cover, raise the temperature to 400 degrees Fahrenheit
Bake for another 20 minutes, remove casserole from the oven and let it rest before serving. Enjoy on it’s own or with crusty bread and salad!
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