Friday, December 16, 2016

Black Bean and Butternut Squash Stew

2 tablespoons coconut oil
1 medium onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
2 spring onions, chopped
*1 cup butternut squash, peeled and cut into 1/2 inch cubes
2 cans black beans drained
1 can lite coconut milk
1 cup chicken broth or water
1 cup kale, chopped
3-4 dashes of allspice
1 teaspoon salt

Heat coconut oil in a large pot on medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 4 minutes. Stir in garlic and spring onion and cook for 1 minute. Add butternut squash and stir to cook for about 2 minutes. Add black beans, coconut milk and broth. Bring to a boil, then reduce heat to simmer for 20 minutes. Stir in greens and cook for about 4 minutes, season with pepper, allspice and salt.

*Make it easy on yourself and buy the already peeled and chopped up butternut squash, found in the produce section of your grocery store.

Adapted from

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