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Epicurious
Bon Appétit

Brothy Beans With Kimchi and Squash

By Andy Baraghani

5.0

(2)

soup with beans and squash in a bowl
Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too.

Note

Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs.

Recipe information

  • Yield

    4 servings

Ingredients

1 acorn squash (about 1¼ lb.), halved, seeds removed, cut lengthwise into 1"-thick wedges
1 medium onion, thinly sliced
6 garlic cloves, thinly sliced
1 (3-inch) piece ginger, peeled, thinly sliced
2 cups chopped Napa cabbage kimchi with liquid
2 Tbsp. gochujang (Korean hot pepper paste)
6 cups chicken stock or low-sodium chicken broth
Kosher salt
2 (15.5-oz.) cans butter or cannellini (white kidney) beans, rinsed
2 scallions, thinly sliced
4 large egg yolks (see note)

Preparation

  1. Step 1

    Combine squash, onion, garlic, ginger, kimchi and liquid, gochujang, and stock in a medium pot; season lightly with salt. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until squash is almost tender, 20–30 minutes.

    Step 2

    Add beans to stew and cook until squash is tender and beans have absorbed some of the cooking liquid, 8–12 minutes. Remove from heat; taste stew and season with more salt if needed.

    Step 3

    Ladle stew into bowls; top each with scallions and an egg yolk.

TagsStewSoup/StewAcorn SquashSquashVegetableCannellini BeanWhite BeanBean and LegumeMainDinnerGluten FreeNut FreeDairy FreeEasyOne-Pot MealsWeeknight MealsSimmerBon Appétit

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