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recipe squash and kidney beans

Squash and Kidney Bean Stew

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A fragrant and hearty stew combining the sweetness of squash and the protein punch of kidney beans, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the stew
  • 1 medium butternut squash, peeled and diced
  • 1 can kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Cooking the Stew
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
  2. Stir in the diced butternut squash and cook for approximately 5–7 minutes until it begins to soften.
  3. Add in the cumin, paprika, salt, and pepper. Mix well to coat the squash with the spices.
  4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
  5. Toss in the kidney beans and simmer for an additional 10 minutes. Taste and adjust seasoning as needed before serving.

Notes

This stew is not only filling but it also embodies the essence of warm, homemade comfort food.
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