Squash and Black Bean Stew
From pxrising 15 years agoIngredients
- 1 tb. olive oil shopping list
- 1 large onion, chopped shopping list
- 3 large garlic cloves, minced shopping list
- 1 tb. chili powder shopping list
- 1 1/2 tsp. ground cumin shopping list
- 2 lbs. butternut squash, diced into 1" cubes shopping list
- 1/4 pound green beans, cut into 2" pieces shopping list
- 28 oz. diced tomatoes, with juices shopping list
- 1 small jalepeno pepper, deseeded and minced shopping list
- 1 15 oz. can black beans, drained and rinsed shopping list
- 1 cup corn (thawed frozen) or kernels from 2 fresh ears) shopping list
- 1/2 cup cilantro, plus extra for garnish shopping list
- salt and pepper to taste shopping list
How to make it
- Heat olive oil in 5 qt. dutch oven. Add onion and saute until tender, about 6 minutes
- Add garlic, chili powder and cumin and saute for 1 minute, stirring
- Add tomatoes and bring to boil
- Add squash and green beans, cover, and simmer until squash is firm, but tender, about 10 minutes.
- Add jalepeno pepper, black beans, and corn. Cover again and simmer for 5 minutes.
- Add chopped cilantro, salt and pepper to taste.
- Serve immediately. Garnish with more chopped cilantro.
- This is what I call medium spicy. You can turn up the heat with more chili powder or jalepeno to your taste.
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