Black Soybean and Butternut Squash Stew
Serves: 6
Some of my favorite dishes result from improvising with
ingredients at hand. This chunky stew with Southwestern flair started with the remaining half
of a large butternut squash, a few slices of bacon, and a couple kinds of peppers.
Calorie: 171, Proteins: 11 g, Total Fat: 4 g, Fiber: 9 g.
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Sauté
the onion and pepper until the onion is translucent, 4 minutes. Mix in the garlic, cumin, and
paprika, cooking until they are fragrant, 30 seconds.
Stir in the tomato paste.
Add the squash and beans with their cooking liquid or the canned beans
and vegetable broth. When the liquid boils, reduce the heat and simmer, partially covered,
until the squash is tender, 30 minutes. Season to taste with salt and pepper.
Ladle the stew into deep bowls. Sprinkle with the bacon, if using, and
garnish with the chopped jalapeño and cilantro.