Butternut Squash Stew with Black Beans
INGREDIENTS
1 Tbs olive oil
1 onion
2 garlic cloves
1 Tbs chili powder
1 1/2 tsp ground cumin seed
28 oz canned diced tomatoes - no salt added
2 lbs butternut squash
4 oz green beans
15 oz canned black beans - no salt added
1 jalapeño
1/2 cup chopped fresh cilantro
1 Peel, seed and cut the squash into 1" pieces. Reserve.
2 Seed and mince the jalapeno, reserve. Trim and cut the green beans into 1" pieces, reserve. Chop the onion, reserve. Mince the garlic and reserve.
3 Heat the oil in a large heavy pot over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and cook one more minute.
4 Add the chili powder, cumin, tomatoes with juice, squash and green beans. Stir well and bring to a boil. Reduce heat and cover. Simmer on low for 12 minutes, until the squash is tender when poked with a fork.
5 Stir in the black beans and the jalapeno. Cover and simmer for 5 minutes longer. Stir in the cilantro.
Servings: 6