Squash And Black Bean Stew With Tomatoes And Green Beans

Squash And Black Bean Stew With Tomatoes And Green Beans
Squash And Black Bean Stew With Tomatoes And Green Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    large onion chopped

  • 2

    garlic cloves minced

  • 1

    tablespoon chili powder

  • 1 1/2

    teaspoons ground cumin

  • 1

    diced tomatoes in juice - (28 oz)

  • 2

    pounds Kabocha or butternut squash halved, seeded, peeled, and cut into 1" pieces

  • 4

    ounces green beans trimmed, and cut into 1" pieces

  • 1

    can black beans - (15 to 16 oz) rinsed, drained

  • 1

    tablespoon minced seeded jalapeño chili

  • 1/2

    cup chopped fresh cilantro

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat oil in heavy large pot over medium heat. Add onion and sauté 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 jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper. This recipe yields 6 servings. Per serving: calories, 185; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: