Black Bean and Butternut Squash Stew
A hearty and nutritious stew combining black beans, butternut squash, and collard greens, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 can black beans, drained and rinsed Rinsing removes excess sodium.
- 1 medium butternut squash, peeled and diced
- 1 bunch collard greens, chopped You can substitute with Swiss chard or kale.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin Consider sautéeing with the onion for enhanced flavor.
- 1 teaspoon paprika Feel free to experiment with spices.
- Salt and pepper to taste
- 2 tablespoons Olive oil for cooking Use for sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until translucent.
- Stir in the diced butternut squash and cook for about 5 minutes.
Cooking
- Add the black beans, vegetable broth, cumin, and paprika. Bring to a boil.
- Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.
- Stir in the collard greens and cook for an additional 5 minutes, until they are wilted.
Serving
- Season with salt and pepper to taste. Serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This stew can be frozen for up to three months. For additional flavors, consider adding herbs or a squeeze of lime before serving.