Squash and Black Bean Stew I |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Hearty vegetarian entree with a southwestern flair Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
3 cups diced tomatoes in juice (28 oz. can) |
2 pounds butternut squash, halved, seeded, peeled, cut into 1-inch pieces |
4 ounces green beans, trimmed, cut into 1-inch pieces |
15 ounces black beans (canned), rinsed, drained |
1 tablespoon jalapeño pepper, seeded and minced |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes.
2. Add garlic, chili powder and cumin and stir 1 minute.
3. Add tomatoes with juices; bring to boil.
4. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes.
5. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer.
6. Stir in cilantro. Season with salt and pepper.
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