Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans offer similar nutrition with a slightly different flavor.

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and can be used in a variety of dishes.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more tender and cooks faster, while collard greens are often less expensive.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Cauliflower adds bulk and nutrition, while canned mushrooms are budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced butternut squash and cook for 5 minutes, stirring occasionally.

Pour in vegetable broth and bring to a boil.

Add kidney beans, cumin, smoked paprika, thyme, and bay leaves.

Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.

Stir in chopped kale and cook for an additional 5 minutes until wilted.

Season with salt, black pepper, and lemon juice to taste.

Remove bay leaves before serving.

Cooking Techniques

Spice Level: