Black Bean Butternut Squash Stew Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
