Black Bean and Butternut Squash Stew Recipe
This is a great stew to whip up in a hurry. Serve it over brown rice or quinoa for a satisfying, healthy meal.
Ingredients
- 2 Tbsp. EEVO (Extra Virgin Olive Oil)
- 1 medium onion, chopped
- 1 tsp. toasted cumin seeds
- 1 tsp. of chopped fresh sage or 1/2 tsp. of dried sage
- 1/4 tsp. sea salt
- 2 cloves of garlic, minced
- 2 cups of "Imagine" organic no-chicken broth
- 10 oz. of fresh butternut squash, diced
- 1 (14.5 oz.) can of black beans, drained and rinsed
- Freshly ground black pepper to taste
- Optional brown rice or cooked quinoa
Directions
- Heat EEVO in a large heavy stew pot or deep skillet, over medium heat. Add cumin and half the salt as well as the onion. Cook until onion becomes soft or translucent; about 5 minutes.
- Stir in the broth, squash*, beans and sage. Cook until heated through and sage becomes aromatic; about 5 to 8 minutes. Stir in remaining salt and black pepper.
- * Toast cumin seeds in a dry skillet over medium heat. Stir often until cumin starts to brown; about 5 minutes. Also, if using fresh squash you should cook the squash for about 10 minutes prior to adding the beans and sage in step 2.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 2 servings | |
| Calories 682 | |
| Calories from Fat 25 | 4% |
| Total Fat 2.96g | 4% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 3132mg | 89% |
| Total Carbs 129.72g | 35% |
| Dietary Fiber 30.3g | 101% |
| Sugars 8.5g | 6% |
| Protein 40.1g | 64% |
