Winter Squash and White Bean Stew
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 cup chopped onions
- 1 Tbsp. olive oil
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1 garlic clove, minced
- 3 cups peeled butternut
- squash cut into 3/4-inch cubes
- 1 1/2 cups chicken broth
- 19-oz can cannelloni beans, drained
- 14 1/2-oz. can diced tomatoes, undrained
- 1 Tbsp. chopped fresh cilantro
Details
Servings 6
Preparation
Step 1
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 1 hour. Reduce heat to low and heat 2-3 hours.
3. Serve.
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