Navy beans, wheat berries, and barley simmer low and slow with butternut squash, potato, and corn until the squash collapses into a thick Argentine-style stew, finished with sofrito topping and chopped scallions.
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Drain beans, wheat berries, and barley. In 4-quart pot, combine beans, wheat berries, and barley with 3 cups water. Bring to , reduce heat, and , covered, for 30 to 40 minutes .
Add vegetables to beans and grains. Add remaining 1 cup water, bay leaves and salt. Continue for 1 hour , covered, over low heat. Stir occasionally, and add more water if needed. Vegetables should be soft; squash will disintegrate, making thick . Add corn and cook another 10 minutes .
Serve hot, topped with Sofrito Topping (recipe below) and chopped scallions.
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