Squash and black bean stew with tomatoes and green beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | large | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Ground cumin |
| 1 | can | Diced tomatoes in juice; (28-ounce) |
| 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 | can | Black beans; rinsed, drained |
| ; (15- to 16-ounce) | ||
| 1 | tablespoon | Minced seeded jalapeño chili |
| ½ | cup | Chopped fresh cilantro |
Directions
Heat oil in heavy large pot over medium heat. Add onion and saute 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.
Makes 6 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 899 Calories (kcal); 18g Total Fat; (17% calories from fat); 47g Protein; 145g Carbohydrate; 0mg Cholesterol; 105mg Sodium Food Exchanges: 8½ Grain(Starch); 2 ½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.