October 15, 2012
This butternut squash and black bean stew with kale from Flamingo Musings is a hearty meatless meal. Cubes of bright orange squash are sauteed with onions are warm spices like cinnamon, cumin, and chili powder before being covered in vegetable stock. The kale is also added towards the end of the cooking process so that it remains bright green and crisp along with the black beans. Serve this delicious butternut squash and black bean soup with a slice of bread.
Butternut Squash and Black Bean Stew with Kale
Ingredients:
2 tablespoons olive oil
3 large cloves garlic, coarsely chopped (about 2- ½ tsp.)
1 teaspoon kosher salt
4 cups butternut squash, cut into approx. ½"- ¾" pieces)
1 1/2 teaspoons ground chili powder (I used chipotle, of course!)
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire (I used Oxford Falls vegan)
3 cups vegetable broth
14 1/2 oz can diced tomatoes (with juice)
29 oz can (or 2 15.5 oz cans) black beans, drained& rinsed
Directions:
Add the onion, garlic, and salt.
Sauté until the onion begins to turn golden-colored, about 5-6 minutes.
Add the butternut squash, chili powder, cinnamon, cumin, and Worcestershire sauce.
Stir to combine.
Pour in the diced tomatoes with their juice, the black beans, and the vegetable broth.
Taste and adjust seasonings, if necessary.
Add the chopped kale to the pot and stir to combine completely. (If you prefer, you can substitute Swiss chard)
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