Great weather for a Bean Stew......

White Bean, Butternut Squash & Swiss Chard Stew

1 can Navy Beans. drained and rinsed

1 can Butter Beans, drained and rinsed

1 large onion, chopped

4 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. dried oregano

1 tsp. dried oregano

1 tsp. salt

1 tsp. Cumin

1 large yellow pepper, diced

1/2 pound butternut squash, cubed

1 jalapeno, fine diced

1 can whole tomatoes, crushed including juice

1 tsp. agave or to taste

1/2 bunch swiss chard, rinshed and chopped into bite size pieces

1/2 cup vegetable stock, more if needed.

Heat large pot over medium heat. Cook onion and yellow pepper for 3-5 minutes, adding teaspoons of water as necessary if vegetables start sticking. Add garlic and jalepeno and cook another minutes or so. Add seasoning and tomatoes and cook for another couple of minutes. Add beans, squash and stock  and partially cover, stirring occasionally until squash is near tender. Add chard and agave to taste and cook another 5 minutes.