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  • Black Bean and Butternut Squash Stew

    1 vote
    Black Bean and Butternut Squash Stew
    Prep: 8 min Cook: 12 min Servings: 2
    by Rich H
    61 recipes
    >
    This is a great stew to whip up in a hurry. Serve it over brown rice or quinoa for a satisfying, healthy meal.

    Ingredients

    • 2 Tbsp. EEVO (Extra Virgin Olive Oil)
    • 1 medium onion, chopped
    • 1 tsp. toasted cumin seeds
    • 1 tsp. of chopped fresh sage or 1/2 tsp. of dried sage
    • 1/4 tsp. sea salt
    • 2 cloves of garlic, minced
    • 2 cups of "Imagine" organic no-chicken broth
    • 10 oz. of fresh butternut squash, diced
    • 1 (14.5 oz.) can of black beans, drained and rinsed
    • Freshly ground black pepper to taste
    • Optional brown rice or cooked quinoa

    Directions

    1. Heat EEVO in a large heavy stew pot or deep skillet, over medium heat. Add cumin and half the salt as well as the onion. Cook until onion becomes soft or translucent; about 5 minutes.
    2. Stir in the broth, squash*, beans and sage. Cook until heated through and sage becomes aromatic; about 5 to 8 minutes. Stir in remaining salt and black pepper.
    3. * Toast cumin seeds in a dry skillet over medium heat. Stir often until cumin starts to brown; about 5 minutes. Also, if using fresh squash you should cook the squash for about 10 minutes prior to adding the beans and sage in step 2.

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