Ingredients:
- 2 cups of dried beans
- 1 medium winter squash, peeled, seeded, and cubed
- 2 cups of fresh or dried corn
- 4 cups of water or rich bone broth
Directions:
- Soak the beans overnight, drain them, and place them in a heavy pot with water or broth. Simmer for about 1 hour until tender.
- Add the cubed squash and corn to the beans.
- Simmer for another 20 to 30 minutes until the squash is soft and the stew reaches a thick, hearty consistency.
