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Ingredients
- 1-1/2 cups apple cider
- 1-1/2 cup water or defatted vegetable stock
- 1/4 cup orange juice
- 1 medium butternut squash, peeled and diced
- 1 medium onion, peeled and diced
- 4 cups canned pinto beans, rinsed and drained
- 1/4 tsp pepper">Aleppo pepper or mild red pepper flakes, or to taste
- 1 Tbsp agave nectar, or more to taste
- 1/2 tsp ground cumin
- 1 tsp kosher salt, or to taste
- 1/2 tsp fresh black pepper, or to taste
- 1 cup frozen corn kernels (no need to defrost)
- 1 tsp cider vinegar
View Full Recipe at The Perfect Pantry
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1952g | |
| Calories 1158 | |
| Calories from Fat 79 | 7% |
| Total Fat 9.42g | 12% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5188mg | 216% |
| Potassium 3269mg | 93% |
| Total Carbs 225.94g | 60% |
| Dietary Fiber 49.4g | 165% |
| Sugars 50.72g | 34% |
| Protein 51.71g | 83% |
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