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

Quiet Joy FREE! E-Music. A blend of music that is both relaxing and energizing.
Click to receive this Free e-music, Quiet Joy.

197 comments

Joanne p.
Joanne p7 months ago

ty

SEND
Erika Acosta
Erika Acosta1 years ago

Thanks

SEND
Fi T.
Past Member 1 years ago

Don't forget high-quality proteins

SEND
Elena Poensgen
Elena P1 years ago

Thank you

SEND
N. Jane Walker
N. Jane Walker1 years ago

Yum

SEND
Elena Poensgen
Elena P2 years ago

Thank you

SEND
JL A.
JL A2 years ago

yum

SEND
Magdalena J.
Past Member 2 years ago

Thank you!

SEND
N. Jane Walker
N. Jane Walker2 years ago

Thanks for posting

SEND
MJ J.
Past Member 2 years ago

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

SEND