Name: Brothy Beans With Kimchi and Squash
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)

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 notes

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