Butternut Squash And Black Bean Stew With Tomatoes Recipes

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SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS

Categories     Bean     Tomato     Vegetable     Sauté     Stew     Green Bean     Butternut Squash     Fall     Winter     Healthy     Cilantro     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11



Squash and Black Bean Stew With Tomatoes and Green Beans image

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

BUTTERNUT SQUASH AND BLACK BEAN STEW WITH TOMATOES

I am diabetic and looking for meals that are healthy and taste good and low carbs and low sugar is not easy, with some research, I found this recipe! It is loaded with very healthy and good ingredients! Enjoy!

Provided by Eileen Hineline @HappyCooking58

Categories     Casseroles

Number Of Ingredients 15



Butternut Squash and Black Bean Stew with Tomatoes image

Steps:

  • Heat oil over medium heat in a large pot. Cook onion and garlic in hot oil for 4 minutes or until tender. Stir in squash, undrained canned diced tomatoes, broth, water, cumin, oregano and black pepper.
  • Simmer, covered, for 30 minutes or until squash is tender. Stir in undrained canned seasoned green beans and black beans. Cook for 5 more minutes or until heated through. Serve over hot cooked couscous. If desired, sprinkle with cilantro.

- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds butternut squash, peeled and cut into bite-size pieces(or use pre-cut butternut squash)
- 1 (14.5 ounce) can del monte® diced tomatoes with zesty mild green chilies, undrained
- 1 (14.5 ounce) can vegetable broth
- 1/2 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can del monte® french-cut seasoned green beans with roasted garlic, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- hot cooked couscous
- chopped fresh cilantro (optional)
- ***tips - can be served over brown rice. you can use italian seasoning too or other spices of your choice to bring out more flavor. other flavored broths may be used too.

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