1 med. butternut squash
1 lb navy/white beans, soaked, sprouted
1 leek
4 cloves garlic (or more)
4 ribs celery
leftover beef roast (about 1-2 cups cubed)
3 cups beef stock, or several beef bones
2-3 Tbsp stock paste
This is a true crock pot meal - but you don't have to use one, just keep a close eye on your stove.
the night before, soak your beans in water with some baking soda, or soak *without* baking soda a couple days before so you can sprout your beans. The previous day is when you cook your beef roast too and set some aside for this dish.
Drain beans and put them in the pot with beef stock, (or with a couple beef bones and a Tbsp vinegar). Add the stock paste (I had some frozen from chicken stock) and add enough filtered water to cover. They should simmer for about 3 hours.
Peel and chunk your butternut squash. You can do larger cubes if you are tired of chopping, but they will need more time. I ut them into bite-sized peices, and they simmered with the beans for an hour and a half.
Chop onions, garlic, celery, and leeks, add them the last hour of cooking.
Chop your leftover roast into small pieces and add a little before serving, a long with a little red wine vinegar, a couple teaspoons salt, (taste as see) and oregano, thyme, and other seasonings that strike you.
This so so hearty and rich and wonderful on a cold day, even if it does look like gruel.
