Prep time: 30 minutes
Cook time: 15 minutes
Servings: 6
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
2 tablespoons olive oil
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium sweet potato, peeled and chopped
2 large cloves garlic, minced
2 zucchinis (about 5 ounces each), coarsely chopped
2 cans (about 14 ounces each) vegetable broth
1 teaspoon seasoned salt (optional)
1 can (15 1/2 ounces) chickpeas, drained and rinsed
salt, to taste
pepper, to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
Gremolata (optional)
Gremolata:
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
2 cloves garlic, minced
1 teaspoon grated lemon peel
Coarsely chop beets; set aside.
In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
To prepare Gremolata: In small bowl, combine all ingredients.
Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.
Tex-Mex Bean and Butternut Squash Stew
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 4
Stew:
1 can (15 ounces) READ Southwestern Bean Salad, divided
1 teaspoon ground cumin
1/4-1/2 teaspoon chipotle chili powder
1 clove garlic, chopped
2 cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 1/2 cups low-sodium vegetable or chicken broth
1 teaspoon lime zest, plus additional for garnish (optional)
Chipotle-Lime Crema
chopped cilantro (optional)
