Scarlet Runner Bean Stew with Butternut Squash and Smoked Sausage // Fall Recipes

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces calories while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher and can be made with scraps.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: no alternative

Fresh tomatoes enhance flavor but require more prep.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Shell the scarlet runner beans from the pod.

Gather ingredients: tomatoes, onion, dried herbs (thyme and oregano), garlic, smoked sausage, butternut squash, chicken adobo broth, sliced shallots, jalapenos, and mini bell pepper.

Cut butternut squash into 1-inch cubes.

Rough chop the jalapenos and mini bell pepper, removing seeds as desired.

Cut tomatoes in half and remove seeds, then set aside.

Slice garlic cloves into larger pieces for a more rustic texture.

Cut smoked sausage on the bias into pieces.

Heat olive oil in a large cast iron pot over medium heat.

Add the smoked sausage to the pot and brown it.

Add the chopped peppers and garlic to the pot, cooking for a few minutes until fragrant.

Add the butternut squash to the pot and let it brown slightly.

Crush cumin seeds in a mortar and pestle to release oils, then add to the pot along with smoked paprika and salt.

Add the canned tomatoes and scarlet runner beans to the pot.

Pour in the chicken adobo broth, breaking up any frozen chunks as needed.

Cover the pot with a lid to help bring it to a boil faster.

Once boiling, reduce heat and let it simmer until the beans and squash are soft, checking occasionally.

Add dried herbs to the pot during cooking for additional flavor.

Taste and adjust seasoning with salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens