Squash and Black Bean Stew With Tomatoes and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 28-ounce can diced tomatoes in juice |
2 pounds kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces |
4 ounces green beans, trimmed, cut into 1-inch pieces |
1 15- to 16-ounce can black beans, rinsed, drained |
1 tablespoon minced seeded jalapeño chili |
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. 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.
2. Per serving: calories, 185; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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