Description
A hearty and flavorful Black Bean Butternut Squash Stew that combines creamy coconut milk with warm spices and tender vegetables. This comforting stew is perfect for a cozy meal and packed with nourishing ingredients like black beans, butternut squash, and fresh herbs.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tbsp fresh ginger, grated
- 3 cups butternut squash, peeled and cubed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14 oz) can full-fat coconut milk
- 1 1/2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp chili flakes (optional)
- Salt and pepper to taste
- 1 sprig fresh thyme or 1/2 tsp dried thyme
- Juice of 1/2 lime
- Fresh cilantro, for garnish
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3 to 4 minutes until it becomes soft and translucent.
- Add aromatics: Add the minced garlic, grated ginger, and chopped red bell pepper to the pot. Cook for another 2 to 3 minutes until the mixture is fragrant and the bell pepper softens slightly.
- Add spices and squash: Stir in the cubed butternut squash along with the ground cumin, smoked paprika, turmeric, and optional chili flakes. Cook for 1 minute to toast the spices and bring out their flavors.
- Add liquids and thyme: Pour in the full-fat coconut milk and vegetable broth. Add the sprig of fresh thyme or dried thyme. Bring the stew mixture to a boil over medium-high heat.
- Simmer the stew: Reduce heat to low and let the stew simmer uncovered for 20 to 25 minutes, or until the butternut squash is tender when pierced with a fork.
- Add black beans and lime juice: Stir in the drained and rinsed black beans and the juice of half a lime. Continue simmering for another 5 minutes to warm the beans and meld flavors.
- Season and finish: Season the stew with salt and freshly ground black pepper to taste. If using a fresh thyme sprig, remove it now.
- Serve: Serve the stew hot, garnished with freshly chopped cilantro for a burst of herbal freshness.
Notes
- You can adjust the heat level by omitting or increasing the chili flakes.
- If you prefer a thicker stew, simmer uncovered for a longer time to reduce the liquid.
- For added protein, this stew pairs well with a side of brown rice or quinoa.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- This recipe is naturally gluten free and vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Fusion
Keywords: black bean stew, butternut squash recipe, vegetarian stew, coconut milk stew, easy healthy stew, gluten free stew
