Description
A nourishing and filling stew made with black beans and butternut squash.
Ingredients
Scale
- 1 cup black beans, soaked overnight
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add bell pepper and cook for another 2 minutes.
- Stir in diced butternut squash and cook for 5 minutes.
- Add soaked black beans, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until squash is tender and beans are cooked.
- Adjust seasoning if needed and serve hot.
Notes
- This stew can be made in a slow cooker.
- Store leftovers in the refrigerator for up to 3 days.
- Top with avocado or cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Hearty Black Bean and Butternut Squash Stew