Why Make This Recipe
Black Bean Butternut Squash Stew is a hearty and nutritious dish. It’s full of flavors and packed with vitamins and minerals. The combination of black beans and butternut squash makes it perfect for a filling vegetarian meal. Plus, it’s easy to make, making it ideal for busy weeknights.
How to Make Black Bean Butternut Squash Stew
Ingredients
- 1 can black beans, drained and rinsed
- 1 medium butternut squash, peeled and cubed
- 1 bunch collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
Directions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and garlic, and sauté until the onion is translucent.
- Add the cubed butternut squash and stir for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and add the black beans, collard greens, cumin, paprika, salt, and pepper.
- Simmer for about 20-25 minutes or until the butternut squash is tender.
- Adjust seasoning if necessary and serve hot.
How to Serve Black Bean Butternut Squash Stew
Serve the stew warm in a bowl. You can add some fresh herbs on top for extra flavor. It’s also great with a slice of bread or over rice. For a bit of heat, top with chili flakes.
How to Store Black Bean Butternut Squash Stew
Let the stew cool completely before storing. Place it in an airtight container and keep it in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Black Bean Butternut Squash Stew
- Use Fresh Ingredients: Fresh vegetables always taste better.
- Adjust Seasoning: Taste the stew before serving and adjust salt and pepper as you like.
- Add More Veggies: Feel free to add other vegetables like carrots or bell peppers for variety.
Variation
You can replace collard greens with kale or spinach if you prefer. Adding a splash of lime juice before serving can also give it a nice zing.
FAQs
1. Can I use canned butternut squash?
Yes, you can use canned butternut squash to save time, but fresh will give a better texture.
2. Is this stew spicy?
No, the stew is not spicy, but you can add chili powder or hot sauce if you want some heat.
3. Can I make it in a slow cooker?
Yes, just sauté the onion and garlic first, then add everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Black Bean Butternut Squash Stew
Ingredients
Main Ingredients
- 1 can black beans, drained and rinsed
- 1 medium butternut squash, peeled and cubed
- 1 bunch collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil for sautéing
Instructions
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and garlic, and sauté until the onion is translucent.
- Add the cubed butternut squash and stir for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and add the black beans, collard greens, cumin, paprika, salt, and pepper.
- Simmer for about 20-25 minutes or until the butternut squash is tender.
- Adjust seasoning if necessary and serve hot.