Butternut Squash and Black Bean Stew with Tomatoes and Green Beans

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Average: 1 (1 vote)

This colorful and hearty meatless stew is a great way to combine fresh and canned vegetables together in a delicious stew recipe served over 5-minute couscous.

Butternut Squash and Black Bean Stew with Tomatoes and Green Beans

Serves

Servings: 
6
Prep Time
25 min
Cook Time
35 min

This colorful and hearty meatless stew is a great way to combine fresh and canned vegetables together in a delicious stew recipe served over 5-minute couscous.

Ingredients

2 tsp. vegetable oil

 1 medium onion, chopped

 2 cloves garlic, minced

 1 ½ lb. butternut squash, peeled and cut into bite-size pieces (about 3 cups)

 1 can (14.5 oz.)  Del Monte® Diced Tomatoes with Zesty Mild Green Chilies, not drained

 1 can (14.5 oz.) College Inn® Garden Vegetable Broth

 ½ cup water

 1 tsp. cumin

 1 tsp. dried oregano

 ¼ tsp. black pepper

 1 can (14.5 oz.) Del Monte® French Style Seasoned Green Beans with Roasted Garlic, not drained

 1 can (15 oz.) black beans, rinsed and drained


Optional: 

 Hot cooked couscous

 Chopped fresh cilantro

Directions
  1. Heat oil in a large pot over medium heat. Cook onion and garlic 4 minutes or until tender. Stir in squash, tomatoes, broth, water, cumin, oregano and pepper.
  2. Cover and simmer 30 minutes or until squash is tender. Stir in green beans and black beans. Cook 5 minutes or until heated through. Serve over couscous and sprinkle with cilantro, if desired.
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