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Author Notes: Erase the ravages of the weekend and all that overindulging by whipping up a big batch of bean and veggie stew. This stew rings all the healthy bells and whistles; vegetarian, vegan, gluten free, low fat, but tasteless its not. In fact it’s amazing how satisfying hearty beans and squash are combined with a few well-chosen spices. Of course, it’s a home cooks prerogative to mix it up a bit too. —secretsofahomecook
- 1 cup dried black beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 14 ounces can fire roasted diced tomatoes
- 2 pounds butternut squash, peeled, seeded and diced
- 32 ounces vegetable broth
- salt and pepper
- Bean soaking: Place beans in water, covered by 2 inches. The traditional way is to cover and soak 8 hours to overnight. The quick way is to boil for 1 minute and set aside for 1 hour. Either way yields the same results.
- In a large pot over medium heat, sauté onions in oil until soft and translucent, about 5 minutes. Add garlic, chili powder, paprika and oregano and cook 1 more minute. Add tomatoes, squash, broth and beans and turn up the heat. Bring to a boil, cover, and reduce to a simmer. Cook about 1 hour until beans and squash are tender. Season to taste with salt and pepper.
- This recipe was entered in the contest for Your Best Spicy Recipe