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Modern Msickquatash — Limas, Squash and Caramelized Leeks

An homage to that first feast, this silky, lemony stew is made with limas, squash and leeks, but the point is to use what’s local and available. Onions make an easy substitution for leeks and you can use any type of bean you like. Canned will get the job done, but the recipe is really better made from dried. Dried beans are cheaper and cook up creamier. No zucchini? Add a few handfuls of watercress (which also appeared at the first Thanksgiving), spinach, collards or any leafy green. Happy Thanksgiving.

Ingredients
  

  • 2 tablespoons olive oil
  • 6 garlic cloves minced
  • 2 leeks or onions sliced thin
  • 2 zucchini diced
  • 2 cups or 1 15-ounce can limas or other beans
  • 1/4 cup vegetable broth or reserved cooking liquid from the beans
  • 2 lemons both zest and juice
  • sea salt and pepper to taste
  • 1 small handful fresh thyme leaves or 1/2 teaspoon dried

Instructions
 

  • In a large pot, heat olive oil over medium-high heat. Add garlic and leeks, cover and reduce heat to low. Cook unattended for 30 minutes. When you remove the lid, the leeks will still be pale and will have produced a lot of liquid. This is good.
  • Bring heat back up to medium-high and add zucchini. Stirring occasionally, cook until zucchini softens and leeks turn golden, about 8 minutes. If you’re adding greens instead of zucchini, add them here and cook until just wilted, about 5 minutes. Add beans and broth, stirring to kep beans from sticking. Grate in lemon zest and add lemon juice and thyme. Season with salt and pepper
  • Can be doubled super-easily. Keeps in the fridge for days.