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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Erika Acosta
Erika Acosta2 months ago


Fi T.
Fi T.2 months ago

Don't forget high-quality proteins

Elena Poensgen
Elena Poensgen2 months ago

Thank you

N. Jane Walker
N. Jane Walker7 months ago


Elena Poensgen
Elena Poensgen9 months ago

Thank you

JL A.11 months ago


Magdalena J.
Past Member11 months ago

Thank you!

N. Jane Walker
N. Jane Walker12 months ago

Thanks for posting

Past Member about a year ago

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

Mona Pietsch
Mona Pietschabout a year ago

thank you