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Squash And Black Bean Stew With Tomatoes And Green Beans

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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 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

Details

Servings 6

Preparation

Step 1

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.

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