Cooked - Black Bean Butternut Squash Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Black Bean Butternut Squash Stew

4.0

1 tablespoon coconut oil

1 medium onion chopped

½ medium red bell pepper diced

3 cloves garlic minced

2 green onions chopped

2 cups butternut squash peeled, and cut into ½ inch cubes

1 (15-ounce) can black beans drained and rinsed

½ teaspoon Italian seasoning

2 sprigs thyme

1 cup coconut milk

1 cup vegetable broth

1 vegan bouillon (I used Edward & Son’s Not-Chick’n Bouillon Cubes)

1 cup tender collard greens or kale or spinach, chopped (optional)

¼ teaspoon Cayenne pepper

Pinch of allspice (optional)

Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute
Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 137 weeks ago

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