Vegan Bean Stew - Hearty Butternut Squash & Black Bean Recipe

mixed beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Saute one chopped onion in 2 tablespoons of oil in a large pot over medium heat until soft and translucent, about 5 minutes.

Add few minced cloves of garlic, 1 to 2 teaspoons of smoked paprika, and 1/2 teaspoon of coriander; cook for 1 more minute, stirring constantly.

Add black beans (drained and rinsed from 2 cans, about 600 grams), 1 small diced butternut squash, 1 teaspoon of salt, and 3 to 4 cups of vegetable broth or water.

Add 3 bay leaves and enough liquid to cover the beans and squash; mix to combine.

Turn up the heat to bring it to a boil, then reduce the heat to simmer and cover.

Let it cook for 10 to 15 minutes until the squash is tender, stirring occasionally to prevent sticking.

Remove the bay leaves and add a large amount of spinach; cook for 1 minute until the spinach wilts.

Turn off the heat and stir in lime juice; adjust seasoning to taste.

Serve over brown rice or quinoa and garnish with cilantro, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary