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Butternut Squash and Black Bean Stew
Serves 4-6
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Course
Main Course
Servings
4
people
Equipment
Pot
Ingredients
1x
2x
3x
2
Tbsp
olive oil
1
onion
diced
½
fennel bulb
cored and diced
2
carrots
peeled and diced
1
jalapeño
seeded and minced*
4
cloves
garlic
minced
1
small butternut squash
peeled, seeded and cut into about 1 1/2 inch chunks
Kosher salt and black pepper
to taste
1
Tbsp
chili powder
2
tsp
ground coriander
1
tsp
smoked paprika
1 14.5
oz
can of fire roasted diced tomatoes
1
cup
chicken stock
or veggie
1 14.5
oz
can of black beans
drained and rinsed
½
cup
chopped fresh cilantro
plus more for serving
Steamed white rice
for serving
Queso fresco
for serving
Pickled jalapeños
for serving
Instructions
Heat oil in a pot over medium heat. Add in onions, fennel, carrots, jalapeños, and garlic. Sweat until onions are almost translucent, about 5 minutes.
Stir in squash. Season to taste with salt and pepper. Add in chili powder, coriander, and paprika.
Toss to coat the veggies in the spices.
Add in tomatoes, stock, and beans. Bring to a simmer, and reduce heat to low. Cook, covered, for 15 minutes.
Remove lid, and continue to cook, until squash is tender, about another 15-20 minutes.
Season with more salt and pepper if needed.
Stir in chopped cilantro.
Serve over white rice, garnished with crumbled queso fresco, pickled jalapeños, and more cilantro, if desired
Notes
* Keep the seeds in the jalapeño, if you want the stew to be spicy!
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