Black Bean and Butternut Squash Stew
October 11, 2019
Is it simmering stew season yet? Just to be clear, that means a veggie-full stew, and this one totally fits the bill. Not only is it packed with fall harvest vegetables, the spice combination is divine.
I brought this along to a house concert potluck, and I had to think twice if I really wanted to share. 😉 It was a such a hit, and so easy to prepare I made it again the same weekend! Serve it alongside rice or quinoa and a green salad and dinner is complete. And don’t forget the toppings! They really make it special.
- 4 tablespoons olive oil
- 2 medium butternut squash peeled, seeded and diced in bite-size chunks
- 1 medium onion, peeled and diced
- 2 red or yellow bell peppers, cored, seeded and diced
- 1 heaping tablespoon smoked paprika
- 2 teaspoons cumin
- Dash or two of cayenne pepper
- 1 teaspoon cinnamon
- 2 cans (15 oz) black beans, drained and rinsed, or 3 cups home-cooked black beans
- 1 can (15 oz) diced tomatoes
- 2 cups water with 2 veggie broth cubes or vegetable broth
- Himalayan salt, to taste
- If you are cooking your own black beans, as I did, get those started in the pressure cooker after soaking them overnight.
- In a heavy dutch oven, saute onions and pepper, adding spices. When onions are translucent, add chopped butternut squash, tomatoes and broth.
- Simmer until veggies are nearly tender. Add beans and bring back to a simmer for 15- 20 minutes, just enough for the flavors to blend but not too much so the squash loses its shape.
- Salt to taste and adjust seasonings if desired.
- Serve over rice or quinoa, and have these yummy toppings handy:
- diced avocado
- diced onions
- lime wedges
- my all-time favorite vegan sour cream by Simple Veganista
Adapted from Simple Veginista
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