Ingredients
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1 cup dried black beans, soaked overnight
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1 onion, finely chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 carrot, diced
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2 tomatoes, chopped
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1 cup butternut squash, diced
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1 cup kale, chopped
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1 teaspoon cumin
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1 teaspoon paprika
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1/2 teaspoon chili powder (adjust to taste)
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Salt and pepper to taste
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4 cups vegetable broth
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1 tablespoon olive oil
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Fresh cilantro for garnish
Directions
Prepare this flavorful stew by sautéing aromatic vegetables, simmering with black beans, and finishing with nutritious kale.
Steps
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1
Done
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Drain and rinse the soaked black beans. |
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2
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. |
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3
Done
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Add the minced garlic, cumin, paprika, and chili powder. Stir for about a minute until fragrant. |
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4
Done
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Add the diced red bell pepper, carrot, tomatoes, butternut squash, and soaked black beans. Stir to combine. |
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5
Done
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Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 1 hour or until the beans are tender. |
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6
Done
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Add the chopped kale and simmer for an additional 5 minutes until the kale is wilted. |
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7
Done
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Season the stew with salt and pepper to taste. |
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8
Done
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Serve the stew hot, garnished with fresh cilantro. |
