Squash, Turnip Green and White Bean Stew

Ingredients

• 1 lb dried cannellini beans (soaked in 6 cups water overnight)
• 8 cups water
• 14 cup olive oil
• 1 head garlic
• peeled
• 1 bay leaf
• 1 medium onion
• chopped
• 4 garlic cloves
• thinly sliced
• 2 teaspoons dried sage
• 2 teaspoons ground cumin
• 14 teaspoon red pepper flakes
• 3 lbs butternut squash
• peeled
• seeded and cubed
• 4 (10 ounce) cans chicken stock
• 1 lb turnip greens
• torn into pieces (well rinsed)
• salt and pepper

Instructions

1. Drain the soaked beans.
2. In a large saucepan, combine the beans, 8 cups water, 2 tbsps olive oil, the head of garlic and bay leaf.
3. Bring to boil and simmer, covered for 2 hours,or until the beans are tender.
4. Drain and discard bay leaf.
5. In the same saucepan heat remaining 2 tbsps olive oil.
6. Add onion and cook until tender.
7. Add sliced garlic, sage, cumin, and red pepper.
8. Cook for 1 minute.
9. Add the squash, chicken broth, turnip greens and drained beans.
10. Bring to boiling, reduce heat and simmer, covered for 20 mins or until squash is tender.
11. Season with salt and pepper.