Baked Winter Squash with Heirloom Beans and Hominy

Served grouped on a platter or on individual plates, this dish is a striking centerpiece for any festive table. Hominy, also known as posole, adds a nutty flavor and texture to the creamy beans. For convenience, the hominy and beans may be cooked in advance. In a pinch, canned beans will do; you’ll need about three cans total, and be sure to drain and rinse well.

Baked Winter Squash with Heirloom Beans and Hominy

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Servings

6 people

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Ingredients

• 1/2 cup dried whole hominy
• 2/3 cup dried anasazi or cannellini beans, sorted and rinsed
• 2/3 cup dried red kidney beans, sorted and rinsed
• 2/3 cup dried yellow-eye beans or baby limas, sorted and rinsed
• 1 piece (about 2 inches) kombu a sea vegetable
• 2 whole bay leaves
• 6 winter squash (acorn, carnival or kabocha) about 1 1/4 pounds each
• 3 tablespoons olive oil plus oil to brush squash
• 1 cup diced onion
• Sea salt
• 1 cup diced red pepper
• 1/2 cup diced carrots
• 1 cup cherry tomatoes, cut in half
• 2 tablespoons minced garlic about 4 large cloves
• 1 teaspoon dried oregano
• 1/2 cup finely sliced fresh cilantro stems
• 2 teaspoons tamari
• 1 teaspoon umeboshi vinegar

Ingredients 1/2 cup dried whole hominy 2/3 cup dried anasazi or cannellini beans, sorted and rinsed 2/3 cup dried red kidney beans, sorted and rinsed 2/3 cup dried yellow-eye beans or baby limas, sorted and rinsed 1 piece (about 2 inches) kombu a sea vegetable 2 whole bay leaves 6 winter squash (acorn, carnival or kabocha) about 1 1/4 pounds each 3 tablespoons olive oil plus oil to brush squash 1 cup diced onion Sea salt 1 cup diced red pepper 1/2 cup diced carrots 1 cup cherry tomatoes, cut in half 2 tablespoons minced garlic about 4 large cloves 1 teaspoon dried oregano 1/2 cup finely sliced fresh cilantro stems 2 teaspoons tamari 1 teaspoon umeboshi vinegar

Servings 6 people Print Recipe

Instructions

1. Thoroughly rinse hominy and soak overnight in 2 cups water.
2. Combine all the beans in a large bowl. Cover with water by 3 inches and soak overnight.
3. Place hominy and its soaking liquid in a 3-quart saucepan. Bring to a boil, cover, and reduce heat to a gentle boil. Cook 2 hours or until tender. Set aside.
4. Drain and rinse beans; discard soaking water. Place beans in a saucepan; add water to cover by 1 inch, kombu, and bay leaves. Bring to a boil; skim off any surface foam. Cover, reduce heat, and gently boil for at least 1 hour, or until beans and kombu are tender. Drain, reserving cooking liquid.
5. Preheat oven to 400°. Cut 1-1/2 inches off the top (stem end) of each squash; save for garnish. If squash is too round to sit evenly on a surface, slice the bottom to level it off. Scoop out squash seeds and threads. Lightly oil top and bottom of each squash; sprinkle with salt. Turn squash upside down on a parchment-lined baking sheet. Bake 30 minutes, or until tender. Set aside.
6. Warm olive oil in a heavy 4-quart saucepan over medium heat. Add onions and sauté several minutes until translucent. Add a pinch of salt, peppers, carrots, and cherry tomatoes; sauté 8 minutes more. Stir in garlic, oregano, and cilantro stems. Add the hominy and cooking liquid, bring to a boil, cover, lower heat, and simmer 15 minutes.
7. Discard bay leaves and kombu from the beans. Add the beans to the vegetables and hominy; add reserved cooking liquid from beans, 1/2 cup at a time, until mixture is creamy. (If using canned beans, add water 1/2 cup at a time.) Raise heat and simmer 10 minutes. Stir in cilantro leaves, tamari, and umeboshi vinegar. Season with salt to taste. To serve, place squash on individual plates or a serving platter; fill generously with bean mixture. As a decorative touch, place tops on squash.