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Receta Black Bean and Butternut Squash Stew
by Rich H

Black Bean and Butternut Squash Stew

This is a great stew to whip up in a hurry. Serve it over brown rice or quinoa for a satisfying, healthy meal.

Calificación: 3.5/5
Avg. 3.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2 Servings

Ingredientes

  • 2 Tbsp. EEVO (Extra Virgin Olive Oil)
  • 1 medium onion, chopped
  • 1 tsp. toasted cumin seeds
  • 1 tsp. of chopped fresh sage or 1/2 tsp. of dried sage
  • 1/4 tsp. sea salt
  • 2 cloves of garlic, minced
  • 2 cups of "Imagine" organic no-chicken broth
  • 10 oz. of fresh butternut squash, diced
  • 1 (14.5 oz.) can of black beans, drained and rinsed
  • Freshly ground black pepper to taste
  • Optional brown rice or cooked quinoa

Direcciones

  1. Heat EEVO in a large heavy stew pot or deep skillet, over medium heat. Add cumin and half the salt as well as the onion. Cook until onion becomes soft or translucent; about 5 minutes.
  2. Stir in the broth, squash*, beans and sage. Cook until heated through and sage becomes aromatic; about 5 to 8 minutes. Stir in remaining salt and black pepper.
  3. Toast cumin seeds in a dry skillet over medium heat. Stir often until cumin starts to brown; about 5 minutes. Also, if using fresh squash you should cook the squash for about 10 minutes prior to adding the beans and sage in step 2.