Recipe by Winnie
Ingredients:
1 can Eden Cannellini Beans 1 can Eden Small Red Beans 2 tbsp Olive Oil 1 tbsp Coconut Oil 1 large Yellow Onion 1 Red Pepper 1 c Celery 4-6 Garlic Cloves 3 tbsp Nacho Jalapeno Peppers 2 large Carrots 2 c Delicata Squash 1 c Quinoa 3 tbsp Balsamic Vinegar 3 tbsp Fresh Parsley 1 1/2 tbsp Dried Oregano 1/2 tbsp Chili Powder 2 tsp Dried Thyme 1 tsp Ground Black Pepper 1 tsp Salt 2 c Kale (optional: 1/2 Bouillon Cube)
Directions for Casserole:
1) Prepare ingredients first: CHOP celery, onions, red and jalapeno peppers, and carrots. SEED AND CHOP squash. MINCE garlic and parsley. TEAR up kale. DRAIN the beans. 2) Heat oil in a large sauce pan (about 3 QTs). Add celery, onions, and red pepper. Saute for 4 minutes. 3) Add garlic and jalapeno peppers. Saute for 2 minutes. 4) Stir in oregano, chile, and thyme. 5) Add 2 cups boiling water to pan. Add carrots and kale. Cook for 3 minutes. 6) Add squash. Cook for 5 minutes. 7) Add drained beans. Add salt, vinegar, parsley, and black pepper. Heat 5-10 minutes.
Directions for Quinoa:
1) Rinse quinoa thoroughly. 2) Add 2 cups of water to a medium sauce pan on high heat. 3) Add quinoa. When water starts to boil, bring heat down to medium. (Add bouillon cube here if desired.) Cook for about 10 minutes (until most of the water has been absorbed). 4) Add salt and pepper to taste.
Serve bean casserole over quinoa. Enjoy!