Autumn Bean & Brussels Sprouts Stew

Apple and winter squash help mellow the flavor of this hearty cold-weather tempter.

 non-stick cooking spray
1  small onion, chopped
6  {garlic cloves}, minced
1  small fennel bulb, trimmed, cored, and thinly sliced (about 2 cups)
12 ounces acorn, butternut, or turban squash, seeded, peeled, and cut into 3⁄4-inch pieces
8 ounces fresh Brussels sprouts, trimmed and halved
1 can (14-ounce) {vegetable broth}
1/3 cup dry white wine or 1/3 cup apple juice
2 tablespoons snipped fresh sage or 1 teaspoon {dried sage}, crushed
1 tablespoon snipped fresh rosemary or 1 teaspoon {dried rosemary}, crushed
1  medium tart apple, cored and coarsely chopped (about 1 cup) or 6 dried apricots, quartered
1 can (15-ounce) red kidney beans, rinsed and drained
1 tablespoon sherry vinegar or 1 tablespoon balsamic vinegar
1 tablespoon honey
 ground black pepper
Lightly coat an unheated 4-quart Dutch oven with non-stick cooking spray. Preheat Dutch oven over medium heat. Add onion and garlic to Dutch oven; cook and stir for 5 minutes. Add fennel, squash, Brussels sprouts, broth, wine or apple juice, sage, and rosemary. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until vegetables are almost tender.

Add apple or apricots. Cover and cook about 3 minutes more or just until sprouts are tender. Add beans, vinegar, and honey; heat through. Season to taste with salt and pepper.

To serve, ladle stew into bowls.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 20 min

Servings: 4 to 6

Recipe By: Carrie Holcolmb

From:  Easy Dinners Vegetarian
Used with permission of Published by Meredith Books

Nutrition Facts
As prepared, each serving contains 201 calories, 1g total fat, 0mg cholesterol, 690mg sodium, 44g total carbohydrate and 11g protein.