Hannaford homepage

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Kidney Bean and Butternut Stew with Oranges Three Stars

Kidney Bean and Butternut Stew with Oranges

Get Ready

Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 49 minutes

Ingredients: Add ingredients to List

1 cup brown basmati rice
1/2 teaspoon ground cinnamon
2 cups Water
2 teaspoons vegetable oil
1 tablespoon Fresh ginger root, minced
1 teaspoon Cumin seeds
1/4 teaspoon Crushed red pepper flakes or to taste
1 teaspoon dried thyme
1/2 teaspoon turmeric
1/2 teaspoon multani garam marsala (found in the Spice aisle)
1/4 teaspoon ground cloves
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 15 oz Can kidney beans, rinsed and drained
2 cups cubed butternut squash
1 cup orange juice
1/2 cup low-sodium vegetable broth
2 each Whole bay leaves
1 each Orange
1/3 cup chopped cilantro

directions:

1. In a medium saucepan, combine rice, cinnamon, and water. Bring to a boil over high heat, then reduce heat to medium low and simmer, covered, until rice is tender and water has been absorbed, about 30 minutes.
2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add ginger and cumin seeds and cook 30 seconds. Stir in red pepper flakes, thyme, turmeric, garam masala, cloves, salt, and pepper; heat 1 minute. Stir in kidney beans, butternut squash, orange juice, broth, and bay leaves. Bring to a boil, then reduce heat to maintain a simmer for 15 minutes.
3. Peel orange and reserve 4 segments for garnish; cut remaining segments into quarters. Stir into the stew and heat 2 minutes. Remove from heat, take out bay leaves, and stir in cilantro.
4. To serve, divide rice among 4 bowls. Top with stew and garnish with a reserved orange segment.
Source: Hannaford fresh Magazine, January - February 2012

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients coupon
Increase quantity for this productDecrease quantity for this product
1 cup brown basmati rice  
Increase quantity for this productDecrease quantity for this product
1/2 teaspoon ground cinnamon  
Increase quantity for this productDecrease quantity for this product
2 cups Water  
Increase quantity for this productDecrease quantity for this product
2 teaspoons vegetable oil  
Increase quantity for this productDecrease quantity for this product
1 tablespoon Fresh ginger root, minced  
Increase quantity for this productDecrease quantity for this product
1 teaspoon Cumin seeds  
Increase quantity for this productDecrease quantity for this product
1/4 teaspoon Crushed red pepper flakes or to taste  
Increase quantity for this productDecrease quantity for this product
1 teaspoon dried thyme  
Increase quantity for this productDecrease quantity for this product
1/2 teaspoon turmeric  
Increase quantity for this productDecrease quantity for this product
1/2 teaspoon multani garam marsala (found in the Spice aisle)  
Increase quantity for this productDecrease quantity for this product
1/4 teaspoon ground cloves  
Increase quantity for this productDecrease quantity for this product
1/4 teaspoon salt, or to taste  
Increase quantity for this productDecrease quantity for this product
1/4 teaspoon freshly ground black pepper, or to taste  
Increase quantity for this productDecrease quantity for this product
1 15 oz Can kidney beans, rinsed and drained  
Increase quantity for this productDecrease quantity for this product
2 cups cubed butternut squash  
Increase quantity for this productDecrease quantity for this product
1 cup orange juice  
Increase quantity for this productDecrease quantity for this product
1/2 cup low-sodium vegetable broth  
Increase quantity for this productDecrease quantity for this product
2 each Whole bay leaves  
Increase quantity for this productDecrease quantity for this product
1 each Orange  
Increase quantity for this productDecrease quantity for this product
1/3 cup chopped cilantro  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 370 kcal (18%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (2%)
Cholesterol 0 mg (0%)
Sodium 262 mg (10%)
Total Carbohydrates 73 g (24%)
Dietary Fiber 11 g (44%)
Protein 12 g (20%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Kidney Bean and Butternut Stew with Oranges is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Nice and spicy This was very good. Has a nice kick to it and very filling. I ended up putting a little more orange juice in than the recipe asked for - I think it simmered a little too long and the sauce reduced a little too much. That was probably my fault, but the extra did help quite a bit to make it more of a stew. I'll be making this again.
Date published: 2012-01-31
  • y_2019, m_7, d_15, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.12
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe69293, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING), SortEntry(order=FEATURED, direction=DESCENDING)]
  • clientName_sweetbaysupermarket
loading