Squash And Black Bean Stew With Tomatoes And Green Beans

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic cloves - minced
1 tablespoon	15ml	Chili powder
1 1/2 teaspoons	7.5ml	Ground cumin
1		Diced tomatoes in juice - (28 oz)
2 lbs	908g / 32oz	Kabocha or butternut squash - halved, seeded,
		Peeled, and cut into 1" pieces
4 oz	113g	Green beans - trimmed, and
		Cut into 1" pieces
1		Black beans - (15 to 16 oz) - rinsed, drained
1 tablespoon	15ml	Minced seeded jalapeño chili
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large pot over medium heat. Add onion and saute until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans.

Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

This recipe yields 6 servings.

Per serving: calories, 185; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg.

Source:
Bon Appetit, October 1999

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