Black Soybean and Butternut Squash Stew
This chunky Southwestern-style stew starts with half of a large butternut squash, a few slices of bacon, and a couple kinds of peppers.
- 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.
Copyright © 2005 by Dana Jacobi
Calories from Fat 86 (36%)
(15%)Total Fat 10g
(8%)Saturated Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Total Carbohydrate 28g
(29%)Dietary Fiber 7g
Sugar Alcohols 0g
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