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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N. Jane Walker
N. Jane Walker4 months ago


Elena Poensgen
Elena Poensgen6 months ago

Thank you

JL A.9 months ago


Magdalena J.
Magdalena C.9 months ago

Thank you!

N. Jane Walker
N. Jane Walker9 months ago

Thanks for posting

Past Member 9 months ago

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

Mona Pietsch
Mona Pietsch10 months ago

thank you

N. Jane Walker
N. Jane Walker10 months ago

Trid this, it was pretty good!

Warren Webber
Warren Webber10 months ago

Live long and prosper!

N. Jane Walker
N. Jane Walker10 months ago