Squash & black bean stew (with optional fish)

By kallen2302

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 (or 3.5 c chopped)
• 1 pound Kabocha or butternut squash, halved, seeded, peeled, cut into 1/2-inch pieces
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 1 15- to 16-ounce can black beans, rinsed, drained (2 c)
• 1 tablespoon minced seeded jalapeno
• 1/2 cup chopped fresh cilantro (or 1/6 c fresh rosemary and oregano)
• 1 pound fresh fish

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 juices; 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 1/2 of the jalapeno. Cover and simmer until vegetables are tender, about 30 minutes longer. Stir in herbs. Season to taste with salt and pepper and additional jalapeno.