Got fresh lima beans + okra + San Marzano tomatoes + squash. Stew?
I'm trying to figure out how to make a stew that includes all of these ingredients. Of course I'd like the beans to cook thoroughly, and I've heard that the tomatoes would not allow beans to soften. So I'm wondering about how to time things.
Should I cook the beans with the acorn squash, and once they're cooked throw in the okra and the tomatoes?
Or should I give up on the idea of making one big stew of it all...
Thanks in advance,
Don't know if I'm too late but a stew out of these ingredients would be great, in fact, these make a great gumbo with some mirepoix, a roux and stock. I make it frequently. When using fresh beans like limas, you don't have to worry about the acid of tomatoes keeping the beans from softening. That is a problem with dried beans which has not been soaked or par-cooked prior to adding acid.