Chef's Notes
- You might be able to find Italian Calabrian chile peppers in oil at your local grocery. If not, you can substitute with 2 tablespoons of harissa—a spicy Middle Eastern chili garlic sauce—or other preserved chili peppers. You can also omit them entirely if you prefer less spice.
Step 1: Making the Dish
- 1 pound fresh beans (giant, lima, or navy) soaked in water overnight (or three 15-ounce cans, drained)
- 1 large tomato, quartered
- 1 large onion, finely chopped
- 1 pound butternut squash, peeled and cut into 2-inch cubes
- 2 garlic cloves, chopped
- 1 cup celery, chopped
- 5 mint leaves
- 4 chile peppers*, soaked in oil and chopped
- 1⁄2 cup bean broth (from cooked beans) or vegetable broth
- 1⁄2 cup extra-virgin olive oil
- Salt and pepper (optional)
If using dried beans, bring to a boil in water, and simmer until almost cooked through. (Giant beans will need to simmer for 60-80 minutes, lima beans for 20 minutes, navy beans for about 50 minutes.)
Drain when done, reserving water for broth. If using canned beans, skip this step.
Preheat oven to 350ºF (175ºC).
In a 9 x13-inch (22 × 33-cm) casserole dish (make sure it’s deep enough that you won’t have overflow), mix together beans and remaining ingredients—except salt and pepper— and spread evenly in the dish.
Bake, uncovered, for around 20 minutes, or until all veggies are cooked and soft.
Add salt and pepper to taste before serving.