1 pound cranberry beans or other dried bean (coco, Jacobs cattle, etc.)
4 cloves garlic, finely chopped
1 bay leaf
1 small onion, finely chopped
3 sprigs thyme
1 ripe tomato, cut into large chunks
1 Grenada or Trinidad pepper, chopped
1 red pepper, cut in large dice
1 Kuri squash or buttercup squash, peeled and cut in 1-inch pieces
salt and pepper, to taste
In a saucepot, cook the beans in water with the bay leaf, onion, thyme and half of the chopped garlic for 30 minutes or until soft. Drain beans and reserve.
In a large, straight-sided sauté pan, lightly sauté the remaining garlic in olive oil. Add the peppers and sauté until soft. Add the tomato and after it has given up some water, add the squash. Cover and simmer for 20 minutes or until the squash is tender but not mushy. Stir in the beans. Season with salt and pepper to taste and sprinkle liberally with chopped cilantro. Serve stew with rice or barley and wilted greens for a vegetarian meal or as a side dish with duck or chicken.
Try a rich, spicy white like the Louis Sipp Pinot Gris 2002 from Alsace