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