Black Bean Butternut Squash Stew Recipe

Introduction

This Black Bean Butternut Squash Stew is a comforting and nourishing dish perfect for chilly days. Packed with wholesome ingredients and warming spices, it offers a delicious blend of flavors and textures. It’s easy to make and can be enjoyed on its own or with your favorite grain.

Ingredients

• 1 tablespoon oil
• 1 medium onion, 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
• 1/2 teaspoon Italian seasoning
• 2 sprigs thyme
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 vegan bouillon cube (such as Edward & Son’s Not-Chick’n Bouillon Cubes)
• 1 cup tender collard greens, kale, or spinach, chopped (optional)
• 1/4 teaspoon cayenne pepper
• Pinch of allspice (optional)

Instructions

1. Step 1: Heat the oil in a large pot over medium-high heat. Add the chopped onions and diced red bell pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 3 minutes. Stir in the minced garlic and chopped green onions, cooking for an additional minute until fragrant.
2. Step 2: Add the cubed butternut squash, drained black beans, Italian seasoning, and thyme sprigs to the pot. Stir well to coat the ingredients with the flavors.
3. Step 3: Pour in the coconut milk and vegetable broth, then add the vegan bouillon cube, cayenne pepper, and allspice if using. Stir to combine and bring the stew to a boil. Once boiling, reduce the heat to a simmer and let it cook gently for 20 minutes, or until the butternut squash is tender.
4. Step 4: Stir in the chopped leafy greens and cook for another 4 minutes until they are wilted and tender. Remove the thyme sprigs before serving.
5. Step 5: Serve the stew warm, ideally with brown rice and sliced avocado for a hearty meal.

Tips & Variations

• For a creamier texture, blend a portion of the stew before adding the greens.
• Swap black beans for kidney beans or chickpeas depending on your preference.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• If you prefer a spicier stew, increase the cayenne pepper or add a dash of hot sauce.
• Use fresh herbs like cilantro or parsley as a garnish for added freshness.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors often deepen after a day, making leftovers even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, you can combine all the ingredients except the greens in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the greens in the last 15 minutes of cooking to preserve their texture.

Is this stew gluten-free?

Yes, this stew is naturally gluten-free as long as your vegetable broth and bouillon cubes do not contain gluten. Always check labels to be sure.

Black Bean Butternut Squash Stew Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

This hearty Black Bean Butternut Squash Stew is a comforting and nutritious vegan dish, perfect for chilly days. It combines tender butternut squash cubes, protein-rich black beans, and fragrant herbs simmered in a creamy coconut milk and vegetable broth base, enhanced with cozy spices like allspice and cayenne for a mild kick. Optional leafy greens add freshness and extra nutrients, making this stew both delicious and wholesome.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, 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 cup tender collard greens, kale, or spinach, chopped (optional)

Beans and Liquids

• 1 15-ounce can black beans, drained and rinsed
• 1 cup coconut milk
• 1 cup vegetable broth

Seasonings and Herbs

• 1 tablespoon oil (vegetable or olive)
• 1/2 teaspoon Italian seasoning
• 2 sprigs fresh thyme
• 1 vegan bouillon cube (e.g., Edward & Son’s Not-Chick’n Bouillon Cubes)
• 1/4 teaspoon cayenne pepper
• Pinch of allspice (optional)

Instructions

1. Sauté Aromatics: Heat the oil in a large pot over medium-high heat. Add the chopped onion and diced red bell pepper, cooking until the onion becomes soft and translucent, about 3 minutes. Stir in the minced garlic and chopped green onions and cook for an additional 1 minute until fragrant.
2. Add Main Ingredients and Seasonings: Add the cubed butternut squash, rinsed black beans, Italian seasoning, and thyme sprigs to the pot. Stir everything to coat the ingredients evenly with the aromatics and spices.
3. Simmer the Stew: Pour in the coconut milk, vegetable broth, and crumble in the vegan bouillon cube. Add cayenne pepper and a pinch of allspice if using. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the squash to become tender.
4. Add Greens and Finish Cooking: Stir in the chopped leafy greens and cook for about 4 more minutes until they are wilted and tender. Remove the thyme sprigs before serving.
5. Serve: Serve the stew hot, optionally alongside brown rice and avocado for a satisfying meal.

Notes

• You can substitute the butternut squash with sweet potatoes if desired.
• Adjust cayenne pepper to your preferred spice level or omit for a milder stew.
• Use any leafy greens you like or omit them for a simpler stew.
• Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
• For added texture, garnish with toasted pumpkin seeds or fresh herbs.

Keywords: black bean stew, butternut squash, vegan stew, healthy stew, vegetarian, coconut milk stew, one pot meal