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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Joanne p.
Joanne p19 days ago


Erika Acosta
Erika Acostaabout a year ago


Fi T.
Fi Tabout a year ago

Don't forget high-quality proteins

Elena Poensgen
Elena Poensgenabout a year ago

Thank you

N. Jane Walker
N. Jane Walkerabout a year ago


Elena Poensgen
Elena Poensgen1 years ago

Thank you

JL A1 years ago


Magdalena J.
Past Member 1 years ago

Thank you!

N. Jane Walker
N. Jane Walker1 years ago

Thanks for posting

Past Member 1 years ago

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