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.

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