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Squashy Black Bean Stew

Squashy Black Bean Stew

Fresh squash or canned pumpkin makes this a flavorful thick stew, with a Mexican flavor and a bit of spice.

1 tablespoon olive oil
1 onions, chopped
2 cloves  garlic, minced
1 tablespoon chili powder
1 ½ teaspoon cumin
½ 15oz. can chopped tomatoes, canned
¾ cup pumpkin, canned, or butternut squash puree
1 cup green beans, chopped
2 ½  15 oz.cans black beans, drained
½ fresh jalapeno, minced pith and seeds included
2 tablespoons cilantro, minced
6 cups water
2 teaspoons sea salt
2 teaspoons granulated onion
1 teaspoon granulated garlic

  • Sautee onion in olive oil in pot until golden brown. Add garlic, chili powder and cumin. Sautee an additional minute.
  • Add tomatoes, black beans and green beans, water and seasonings. Bring to a boil and simmer for 30 minutes on low, stirring occasionally.
  • Add pumpkin or squash and jalapenos. Simmer for another 15 minutes. Stir to make sure it doesn’t stick.
  • Remove from heat and stir in cilantro and more salt if needed.

Serves: 6-8
Cooking time: 1 hour

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Sara, from the HeartMath Institute

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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4:59AM PDT on Jul 7, 2015


3:23AM PDT on May 4, 2015

Thank you

11:25AM PST on Feb 22, 2015


7:47AM PST on Feb 18, 2015

Thank you!

3:40AM PST on Feb 14, 2015

Thanks for posting

3:05PM PST on Jan 29, 2015

ooooo. squash and black beans. Wonder if they HAVE to be canned.

5:47AM PST on Jan 24, 2015

thank you

3:40AM PST on Jan 24, 2015

Trid this, it was pretty good!

1:34AM PST on Jan 23, 2015

Live long and prosper!

1:50PM PST on Jan 21, 2015


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