Bean And Squash Stew Recipes

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SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS



Squash and Black Bean Stew With Tomatoes and Green Beans image

Categories     Bean     Tomato     Vegetable     Sauté     Stew     Green Bean     Butternut Squash     Fall     Winter     Healthy     Cilantro     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

SQUASH, BEAN AND CORN STEW



Squash, Bean and Corn Stew image

Make and share this Squash, Bean and Corn Stew recipe from Food.com.

Provided by lecole54

Categories     Chilean

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 onions, sliced thin
2 garlic cloves, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano
2 tablespoons pimientos, drained and chopped (one 4-ounce jar)
1 cup canned tomato, crushed in thick puree (from a 15-ounce can)
1 butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch dice (about 2 pounds)
1 1/2 cups water
2 teaspoons salt
2 cups kidney beans, drained and rinsed (1 19-ounce can)
2 cups corn kernels (fresh or frozen)
1/2 cup fresh basil, chopped (optional)

Steps:

  • In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne and oregano and cook, stirring, until fragrant, about 1 minute.
  • Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.

Nutrition Facts : Calories 358.3, Fat 10.7, SaturatedFat 1.6, Sodium 1100.2, Carbohydrate 63.2, Fiber 12.2, Sugar 8.4, Protein 10.5

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