Description
Experience comfort in a bowl with this vibrant, plant-based Black Bean Butternut Squash Stew. This nutritious one-pot meal combines the earthy depth of black beans with the gentle sweetness of fresh butternut squash, simmered in a velvety coconut milk broth. Infused with aromatic garlic, peppers, and warming spices, this stew is a wholesome and restorative dinner option that is perfect for meal prepping and satisfying the soul on chilly evenings.
Ingredients
1 tablespoon olive oil or avocado oil
1 medium onion, finely chopped
1/2 medium red bell pepper, diced
3 cloves garlic, minced
2 green onions, chopped
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 15-ounce can black beans, drained and rinsed thoroughly
1/2 teaspoon cayenne pepper
2 sprigs fresh thyme or 1/2 teaspoon dried
1 cup full-fat coconut milk
1 cup low-sodium vegetable broth
1 vegan bouillon cube
Instructions
Heat the olive or avocado oil in a large pot over medium heat.
Add the chopped onion and bell pepper, sautéing until softened and translucent, about 5-7 minutes.
Stir in the minced garlic and green onions, cooking for another minute until fragrant.
Add the butternut squash cubes, black beans, cayenne pepper, and thyme to the pot.
Pour in the vegetable broth and add the bouillon cube.
Bring the mixture to a simmer, cover, and let cook for 15-20 minutes or until the squash is tender when pierced with a fork.
Stir in the coconut milk and cook for an additional 2-3 minutes to heat through.
Serve warm, optionally garnished with extra green onions.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors continue to develop over time. If the stew thickens too much after cooling, add a splash of water or broth when reheating. Adjust the cayenne pepper to control the spice level according to your preferences.