Ingredients
- 1 pound dried emergo, borlotti or pinto beans, picked over and rinsed
- 3 quarts plus 1 cup water
- 1/2 cup chopped canned Italian tomatoes
- 2 garlic cloves, crushed
- 1/4 cup chopped celery leaves
- Large pinch of dried oregano
- 1/2 cup extra-virgin olive oil
- Salt
- 1 medium onion, finely chopped
- One 2-pound butternut squash, peeled and cut into 1-inch chunks
- Crushed red pepper
Description
5
Food & Wine
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