Vegan Locro with Butternut Squash and Corn

Ingredients

• 1 medium Butternut squash
• 1 cup White hominy
• 1/2 cup Dried white beans
• 2 medium Potatoes
• 1 large Onion
• 1 medium Red bell pepper
• 4 cloves Garlic
• 1 tsp Smoked paprika
• 1/2 tsp Cumin
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 each Bay leaf

Instructions

1. 1The night before you plan to cook, place the 1 cup of white hominy and the 1/2 cup of dried white beans in separate bowls. Cover them generously with water and let them soak overnight.
2. 2The next day, drain and rinse the soaked hominy and beans. Peel and dice the 1 medium butternut squash into 1-inch cubes. Peel and dice the 2 medium potatoes into 1-inch cubes. Peel and finely chop the 1 large onion. Finely chop the 1 medium red bell pepper. Mince the 4 cloves of garlic.
3. 3Place a large, heavy-bottomed pot over medium heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4Add the chopped red bell pepper and minced garlic to the pot. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
5. 5Add the cubed butternut squash, cubed potatoes, drained hominy, drained beans, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and the 1 bay leaf to the pot. Pour in the 6 cups of vegetable broth. Stir everything to combine.
6. 6Bring the stew to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 30 minutes, or until the butternut squash, potatoes, hominy, and beans are all tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Once the vegetables and beans are tender, carefully remove and discard the 1 bay leaf from the pot. Taste the stew and adjust seasoning if needed, though no salt or pepper were listed in the ingredients.

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