Black Bean and Butternut Squash Stew Recipe

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This is a great stew to whip up in a hurry. Serve it over brown rice or quinoa for a satisfying, healthy meal.

Prep time:
Cook time:
Servings: 2 Servings
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Ingredients

Cost per serving $1.40 view details
  • 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

  1. 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.
  2. 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.
  3. * 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.

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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%
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