Mirliton and White Bean Stew

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 1 pinch ground pepper 
• 2 ribs celery finely chopped
• 0.5 teaspoon crab boil seasoning 
• 1 teaspoon basil dried
• 2 teaspoons kombu to taste ()
• 1 tablespoon parsley fresh chopped
• 1 tablespoon garlic minced
• 0.3 teaspoon garlic powder 
• 1  bell pepper green finely chopped
• 0.3 teaspoon ground thyme 
• 1 teaspoon oregano dried
• 2 teaspoons oregano fresh chopped
• 0.3 teaspoon paprika 
• 6 servings rice cooked for serving
• 6 servings salt to taste
• 2 tablespoons tomato paste 
• 16 ounces tomatoes diced
• 6 cups vegetable stock 
• 3 cups beans white cooked (Great Northern or Cannellini)
• 2 cups chayote squashes diced peeled seeded

Equipment

• pot

Directions

1. Heat a large non-stick pot over medium-high heat. (You may choose to give it a quick spray of olive oil before heating.)
2. Add the onions, bell pepper, and celery, and cook, stirring, until the onions begin to caramelize, about 5 minutes.
3. Add the garlic and tomato paste and stir for another minute.
4. Add the vegetable broth, beans, bay leaves, and next 10 ingredients. Stir well, bring to a boil, and simmer for 10 minutes.
5. Add the mirliton and cook until it is just tender but not over-cooked, about 10-15 minutes.
6. Add the tomatoes, fresh oregano, and parsley and cook for another 5 minutes. Check the seasonings, adding more if needed, and serve over rice.