Black Bean and Squash Stew over brown rice

By Steve-3

Ingredients

• 2 cans black beans or black soybeans, rinsed
• 3 cups filtered water
• 2 tablespoons extra virgin olive oil
• 3 cloves fresh, thinly sliced garlic (4 is OK too)
• 1 red onion, diced
• 1 tablespoon minced, seeded jalapeno chile
• sea salt
• pinch crushed red pepper flakes
• 1 teaspoon ground cumin
• 3 cups canned diced tomatoes with juice
• butternut squash, halved, seeded cut into 1” pieces
• 1 cup dry white wine
• 2 teaspoons white miso
• 2 stalks celery, diced
• 3 to 4 sprigs fresh cilantro, finally minced

Details

Cooking time 40mins

Preparation

Step 1

Rice takes 40 minutes to cook, so put up rice while squash cooks.

Place oil, garlic, onion, and chile in a deep skillet over medium heat. When onions sizzle, add pinch of salt, red pepper, and cumin. Saute for three minutes. Add tomatoes,
Squash, wine and water. Cover and bring to boil. Reduce heat to low, adn cook until squash is tender, about 35 to 40 minutes. Remove a small amount of broth and stir in
Miso and then add it to vegetables.

Drain beans of liquid, add to vegetables, simmer over low heat until most of liquid has evaporated. (If necessary add one more cup of water). Stir in celery and cilantro at end for five minutes.

Serve over brown rice.