Squash and Kidney Bean Stew
A fragrant and hearty stew combining the sweetness of squash and the protein punch of kidney beans, perfect for a comforting meal.
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
Instructions
Cooking the Stew
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
- Stir in the diced butternut squash and cook for approximately 5–7 minutes until it begins to soften.
- Add in the cumin, paprika, salt, and pepper. Mix well to coat the squash with the spices.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
- 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.