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.
Cooking time: 1 hour