Squash And Black Bean Stew With Tomatoes And Green Beans Recipes

BUTTERNUT SQUASH AND BLACK BEAN STEW WITH TOMATOES

Butternut Squash and Black Bean Stew with Tomatoes image

I am diabetic and looking for meals that are healthy and taste good and low carbs and low sugar is not easy, with some research, I found this recipe! It is loaded with very healthy and good ingredients! Enjoy!

Provided by Eileen Hineline @HappyCooking58

Number Of Ingredients 15

Ingredients

- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds butternut squash, peeled and cut into bite-size pieces(or use pre-cut butternut squash)
- 1 (14.5 ounce) can del monte® diced tomatoes with zesty mild green chilies, undrained
- 1 (14.5 ounce) can vegetable broth
- 1/2 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can del monte® french-cut seasoned green beans with roasted garlic, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- hot cooked couscous
- chopped fresh cilantro (optional)
- ***tips - can be served over brown rice. you can use italian seasoning too or other spices of your choice to bring out more flavor. other flavored broths may be used too.

Steps:

Heat oil over medium heat in a large pot. Cook onion and garlic in hot oil for 4 minutes or until tender. Stir in squash, undrained canned diced tomatoes, broth, water, cumin, oregano and black pepper.
Simmer, covered, for 30 minutes or until squash is tender. Stir in undrained canned seasoned green beans and black beans. Cook for 5 more minutes or until heated through. Serve over hot cooked couscous. If desired, sprinkle with cilantro.

SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS

Squash and Black Bean Stew With Tomatoes and Green Beans image

Categories Bean Tomato Vegetable Sauté Stew Green Bean Butternut Squash Fall Winter Healthy Cilantro Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
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 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium heat. Add onion and sauté 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.

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