Vegan Argentine Locro with Butternut Squash

Ingredients

• 1 medium, cubed Butternut Squash
• 1 cup, dried White Hominy
• 1 cup Dried White Beans
• 1 cup, frozen Sweet Corn Kernels
• 1 large, chopped Onion
• 1 large, chopped Red Bell Pepper
• 2 stalks, chopped Celery
• 8 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 teaspoons Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 leaf Bay Leaf
• 1.5 teaspoons Salt
• 1/2 teaspoon Black Pepper
• 2 stalks, sliced Green Onions

Instructions

1. 1The night before, place the 1 cup, dried White Hominy in one bowl and the 1 cup Dried White Beans in another bowl. Cover both with plenty of water and let them soak overnight.
2. 2Drain the soaked hominy and beans. In a large, heavy-bottomed pot or Dutch oven, combine the drained hominy, drained beans, 1 medium, cubed Butternut Squash, 1 large, chopped Onion, 1 large, chopped Red Bell Pepper, and 2 stalks, chopped Celery.
3. 3Pour in the 8 cups Vegetable Broth. Add the 2 tablespoons Olive Oil, 2 teaspoons Smoked Paprika, 1 teaspoon Dried Oregano, 1 leaf Bay Leaf, 1.5 teaspoons Salt, and 1/2 teaspoon Black Pepper. Stir everything together.
4. 4Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour and 30 minutes, or until the hominy and beans are tender when bitten and the butternut squash is very soft. Stir the stew every 20-30 minutes to prevent anything from sticking to the bottom of the pot.
5. 5During the last 15 minutes of simmering, stir in the 1 cup, frozen Sweet Corn Kernels. Continue to simmer, uncovered, until the corn is heated through and the stew has thickened slightly.
6. 6Remove and discard the 1 leaf Bay Leaf from the pot. Ladle the Vegan Argentine Locro into bowls. Garnish each serving with the 2 stalks, sliced Green Onions.

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