Squash and Black Bean Stew
By barbyrabaker
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 28-ounce can diced tomatoes in juice
- 2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
- 4 ounces green beans, trimmed, cut into 1-inch pieces
- 1 15 ounce can black beans, rinsed, drained
- 1 tablespoon minced seeded jalapeno chili
- 1/2 cup chopped fresh cilantro
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Heat oil in heavy large pot over medium heat. Add onion and saute until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juice, bring to boil. Stir in squash and green beans.
Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeno.
Cover an simmer until vegetables are tender, about 5 minutes longer.
Stir in cilantro, season with salt and pepper.
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