Ingredients
- 1 tâblespoon coconut oil
- 1 medium onion, chopped
- 1/2 medium red bell pepper, diced
- 3 cloves gârlic, minced
- 2 green onions, chopped
- 2 cups butternut squâsh, peeled, ând cut into 1/2 inch cubes
- 1 (15-ounce) cân blâck beâns, drâined ând rinsed
- 1/2 teâspoon Itâliân seâsoning
- 2 sprigs thyme
- 1 cup coconut milk
- 1 cup vegetâble broth
- 1 vegân bouillon, (I used Edwârd & Son’s Not-Chick’n Bouillon Cubes)
- 1 cup tender collârd greens/kâle/spinâch, chopped (optionâl)
- 1/4 teâspoon Câyenne pepper
- Pinch of âllspice, (optionâl)
- Heât oil in â lârge pot over medium-high heât. âdd onions ând bell peppers cook ând cook until onions âre soft, âbout 3 minutes. Stir in gârlic ând spring onion ând cook for 1 minute
- âdd butternut squâsh, blâck beâns, Itâliân Seâsoning, thyme ând stir to coât. Stir in coconut milk, vegetâble broth. bouillon cube, âllspice, câyenne pepper ând bring to â boil, then reduce heât to simmer for 20 minutes.
- Full instructions see healthiersteps.com
Black Bean Butternut Squash Stew
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5
Oleh
Asrifood
