Butternut Squash and Black Bean Stew with Tomatoes and Green Beans
This colorful and hearty meatless stew is a great way to combine fresh and canned vegetables together in a delicious stew recipe served over 5-minute couscous.
Serves 6
Prep time 25 min.
Cook time 35 min.
Ingredients
2 tsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 ½ lb. butternut squash, peeled and cut into bite-size pieces (about 3 cups)
1 can (14.5 oz.) Del Monte® Diced Tomatoes with Zesty Mild Green Chilies, not drained
1 can (14.5 oz.) College Inn® Garden Vegetable Broth
½ cup water
1 tsp. cumin
1 tsp. dried oregano
¼ tsp. black pepper
1 can (14.5 oz.) Del Monte® French Style Seasoned Green Beans with Roasted Garlic, not drained
1 can (15 oz.) black beans, rinsed and drained
Optional:
Hot cooked couscous
Chopped fresh cilantro
Directions
Heat oil in a large pot over medium heat. Cook onion and garlic 4 minutes or until tender. Stir in squash, tomatoes, broth, water, cumin, oregano and pepper.
Cover and simmer 30 minutes or until squash is tender. Stir in green beans and black beans. Cook 5 minutes or until heated through. Serve over couscous and sprinkle with cilantro, if desired.
