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
dried black beans
medium onion, chopped
garlic cloves, chopped
can fire roasted diced tomatoes
butternut squash, peeled, seeded and diced
salt and pepper
In This Recipe
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.