Black Soybean And Butternut Squash Stew Recipe

Submitted by: crazyfox

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 tablespoon canola oil
1 large red onion, diced
1 small green bell pepper, seeded and diced
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground sweet paprika
2 tablespoons tomato paste
1 small butternut squash, peeled, seeded, and cut in 1 1/2" chunks
2 cans (15-ounce size) black soybeans, drained
1 can (15.5-ounce size) vegetable broth
salt and freshly ground black pepper
2 slices preservative-free bacon, cooked and crumbled
chopped jalapeno
chopped cilantro

Turn this recipe into a puzzle! [click]

Directions:

Heat the oil in a large Dutch oven over medium-high heat. Saute the onion and pepper until the onion is translucent, 4 minutes.

Mix in the garlic, cumin, and paprika, cooking until they are fragrant, 30 seconds. Stir in the tomato paste.

Add the squash and beans with their cooking liquid or the canned beans and vegetable broth. When the liquid boils, reduce the heat and simmer, partially covered, until the squash is tender, 30 minutes. Season to taste with salt and pepper.

Ladle the stew into deep bowls. Sprinkle with the bacon, if using, and garnish with the chopped jalapeno and cilantro.

Nutrition Facts Amount Per Serving: Calories 171 Fiber 9g Calories From Fat 35 Sugars Total Fat 4g Protein 11g Saturated Fat 0g Carbohydrates 24g

This recipe from CDKitchen for Black Soybean And Butternut Squash Stew serves/makes 4

Recipe ID: 99705

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo