Black Bean Butternut Squash Stew (Print-Friendly Version)
A comforting plant-based stew combining butternut squash and black beans simmered in aromatic coconut milk and spices.
# Ingredients List:
01 -
1 tablespoon coconut oil
02 -
1 medium onion, chopped
03 -
1/2 medium red bell pepper, diced
04 -
3 cloves garlic, minced
05 -
2 green onions, chopped
06 -
2 cups butternut squash, peeled and cut into 1/2 inch cubes
07 -
1 15-ounce can black beans, drained and rinsed
08 -
1/2 teaspoon Italian seasoning
09 -
2 sprigs thyme
10 -
1 cup coconut milk
11 -
1 cup vegetable broth
12 -
1 vegan bouillon cube
13 -
1 cup tender collard greens or kale or spinach, chopped (optional)
14 -
1/4 teaspoon cayenne pepper
15 -
Pinch of allspice (optional)
# How to Make It:
01 -
Heat coconut oil in a large pot over medium-high heat. Add onions and red bell pepper, cooking until onions are soft, about 3 minutes.
02 -
Stir in garlic and green onions and cook for 1 minute.
03 -
Add butternut squash, black beans, Italian seasoning, and thyme. Stir to coat all ingredients.
04 -
Stir in coconut milk, vegetable broth, bouillon cube, allspice, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
05 -
Stir in chopped leafy greens and cook for about 4 minutes. Serve with brown rice and avocado.