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Hearty Black Bean and Butternut Squash Stew

A comforting and nutritious stew combining black beans, butternut squash, and aromatic spices, perfect for chilly evenings.
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Préparation 15 minutes
Cuisson 40 minutes
Temps total 55 minutes
Portions: 6 servings
Plat: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Préparation Notes

Ingrédients
  

Base Ingredients
  • 1 cup black beans, soaked overnight Excellent source of protein and fiber.
  • 1 medium butternut squash, peeled and diced Adds natural sweetness to the dish.
  • 1 medium onion, chopped Provides base flavor.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 medium bell pepper, chopped Adds crunch and flavor.
  • 4 cups vegetable broth Ensure it's gluten-free if necessary.
Spices
  • 1 teaspoon cumin Adds earthy flavor.
  • 1 teaspoon chili powder Adjust for desired spice level.
  • Salt and pepper to taste For seasoning.
Cooking Ingredients
  • 2 tablespoons olive oil For sautéing vegetables.

Préparation
 

Preparation
  1. Start by soaking the black beans overnight to soften them and reduce cooking time.
  2. Chop the onion, bell pepper, and garlic, and prepare the butternut squash by peeling and dicing it.
Cooking the Stew
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 3-5 minutes.
  3. Toss in the chopped bell pepper and cook for another 2 minutes.
  4. Stir in the diced butternut squash and cook for about 5 minutes, stirring occasionally.
  5. Add the soaked black beans and then pour in 4 cups of vegetable broth.
  6. Season with cumin, chili powder, salt, and pepper, stirring to combine.
  7. Bring to a boil, then reduce the heat to low and cover the pot.
  8. Let the stew simmer for 30-40 minutes, stirring gently.
  9. Taste and adjust the seasoning before serving hot.

Notes et conservation

This stew can be customized with various toppings or served with crusty bread, rice, or salad. For a vegan version, use vegetable broth. Store leftovers in airtight containers in the fridge for up to 5 days, or freeze for longer storage.