Squash And Black Bean Stew With Tomatoes And Green Beans
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Onion (chopped)1 tbsp
Chili Powder1.5 tsps
Ground Cumin1 cup
Cilantro (chopped fresh)Directions:
1
Heat oil in heavy large pot over medium heat
2
Add onion and sauté until tender and golden, about 7 minutes
3
Add garlic, chili powder and cumin and stir 1 minute
4
Add tomatoes with juices; bring to boil
5
Stir in squash and green beans
6
Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes
7
Stir in black beans and jalapeño
8
Cover and simmer until vegetables are tender, about 5 minutes longer
9
Stir in cilantro
10
Season with salt and pepper
11
Heat oil in heavy large pot over medium heat
12
Add onion and sauté until tender and golden, about 7 minutes
13
Add garlic, chili powder and cumin and stir 1 minute
14
Add tomatoes with juices; bring to boil
15
Stir in squash and green beans
16
Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes
17
Stir in black beans and jalapeño
18
Cover and simmer until vegetables are tender, about 5 minutes longer
19
Stir in cilantro
20
Season with salt and pepper