Black Soybean and Butternut Squash Stew
- 1 Tbs canola oil
- 1 large red onion, diced
- 1 small green bell pepper, seeded and diced
- 1 clove garlic, finely chopped
- 1 tsp ground cumin
- 1/2 tsp ground sweet paprika
- 2 Tbs tomato paste
- 1 small butternut squash (1 1/4 pounds),peeled, seeded, and cut in 1 1/2" chunks
- 2 (15-ounce) cans black soybeans, drained
- 1 (15.5-ounce) can vegetable broth
- salt and freshly ground black pepper
- 2 slices preservative-free bacon, cooked and crumbled
- Optional Garnish chopped jalapeño
- chopped cilantro
- Heat the oil in a large Dutch oven over medium-high heat. Sauté the onion and pepper until the onion is translucent, 4 minutes. Mix in the garlic, cumin, and paprika, cooking until they are fragrant, 30 seconds.
- Stir in the tomato paste.
- Add the squash and beans with their cooking liquid or the canned beans and vegetable broth. When the liquid boils, reduce the heat and simmer, partially covered, until the squash is tender, 30 minutes. Season to taste with salt and pepper.
- Ladle the stew into deep bowls. Sprinkle with the bacon, if using, and garnish with the chopped jalapeño and cilantro.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2017.