Hearty Black Bean Butternut Squash Stew
As the weather cools down, there’s nothing quite like a warm, nourishing stew to comfort your soul. This Black Bean Butternut Squash Stew is the perfect blend of hearty vegetables, savory spices, and a touch of creamy coconut milk. It’s a vegan dish that’s as wholesome as it is delicious, making it an ideal choice for a cozy dinner. Plus, it’s easy to whip up in just about 35 minutes!
Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 1/2 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 cups butternut squash, peeled and cut into 1/2 inch cubes
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon Italian seasoning
- 2 sprigs thyme
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 vegan bouillon (I used Edward & Son’s Not-Chick’n Bouillon Cubes)
- 1 cup tender collard greens, kale, or spinach, chopped (optional)
- 1/4 teaspoon Cayenne pepper
- Pinch of allspice (optional)
Directions:
- Sauté the Vegetables:
Begin by heating the coconut oil in a large pot over medium-high heat. Once the oil is hot, add the chopped onions and diced red bell peppers. Cook until the onions are soft and translucent, about 3 minutes. Stir in the minced garlic and green onions, and cook for an additional minute until fragrant. - Build the Stew:
Add the butternut squash cubes, black beans, Italian seasoning, and thyme to the pot, stirring to coat the vegetables and beans with the spices. Pour in the coconut milk, vegetable broth, and add the vegan bouillon cube. For an extra depth of flavor, sprinkle in a pinch of allspice and the cayenne pepper. - Simmer to Perfection:
Bring the stew to a boil, then reduce the heat to low, allowing it to simmer for about 20 minutes. This will give the butternut squash time to become tender and the flavors to meld beautifully. - Finish with Greens (Optional):
If you’re using leafy greens like collard greens, kale, or spinach, stir them in during the last 4 minutes of cooking. They’ll wilt quickly and add a nice boost of nutrients to the stew. - Serve and Enjoy:
This stew is perfect served with a side of brown rice and slices of creamy avocado for a complete meal. It’s filling, flavorful, and sure to become a regular on your dinner table.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 200 (approx) | Servings: 4
Whether you’re looking for a quick weeknight meal or something to warm you up on a chilly day, this Black Bean Butternut Squash Stew is a must-try. The combination of tender squash, hearty black beans, and the subtle heat from cayenne pepper creates a dish that’s both satisfying and nutritious. Enjoy!
Black Bean Butternut Squash Stew
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 tablespoon coconut oil
1 medium onion, chopped
1/2 medium red bell pepper, diced
3 cloves garlic, minced
2 green onions, chopped
2 cups butternut squash, peeled and cut into 1/2 inch cubes
1 15-ounce can black beans, drained and rinsed
1/2 teaspoon Italian seasoning
2 sprigs thyme
1 cup coconut milk
1 cup vegetable broth
1 vegan bouillon (I used Edward & Son’s Not-Chick’n Bouillon Cubes)
1 cup tender collard greens, kale, or spinach, chopped (optional)
1/4 teaspoon Cayenne pepper
Pinch of allspice (optional)
Instructions
Heat oil in a large pot over medium-high heat. Add onions and bell peppers; cook until onions are soft, about 3 minutes. Stir in garlic and green onions and cook for 1 minute.
Add butternut squash, black beans, Italian seasoning, and thyme, and stir to coat. Stir in coconut milk, vegetable broth, bouillon cube, allspice, and cayenne pepper. Bring to a boil, then reduce heat to simmer for 20 minutes.
Stir in leafy greens and cook for about 4 minutes. Serve with brown rice and avocado.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 200 Kcal