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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196 comments

Erika Acosta
Erika Acosta9 months ago

Thanks

Fi T.
Fi T.9 months ago

Don't forget high-quality proteins

Elena Poensgen
Elena Poensgen10 months ago

Thank you

N. Jane Walker
N. Jane Walkerabout a year ago

Yum

Elena Poensgen
Elena Poensgenabout a year ago

Thank you

JL A.
JL A.1 years ago

yum

Magdalena J.
Alice L.1 years ago

Thank you!

N. Jane Walker
N. Jane Walker1 years ago

Thanks for posting

MJ J.
Past Member 1 years ago

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

Mona Pietsch
Mona Pietsch1 years ago

thank you