Black Bean Stew With Butternut Squash Food

BLACK BEAN CHILI WITH BUTTERNUT SQUASH

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
• Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

BLACK BEAN STEW WITH BUTTERNUT SQUASH

Steps:

• In large skillet heat oil and sauté onion, garlic and squash. Cook until onion is golden. Add sherry, broth, cumin and coriander.
• Reduce heat and simmer 10 minutes or until squash is tender.
• Add black beans and wine vinegar. Stir in cilantro.

BEEF STEW WITH BUTTERNUT SQUASH

Steps:

• Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
• Add onion; cook, stirring, until translucent, about 6 minutes.
• Add garlic and ginger; cook, stirring, 1 minute more.
• Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
• Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

Steps:

• Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and sauté over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; sauté 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
• Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
• Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
• *Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
• Servings: 8.
• Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV.
• *Daily Value.

SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.