Educator Beth Wood loves to cook with her kids and teach them kitchen skills. Follow her and daughter Gracie as they work together to create this hearty and flavorful stew.
Course Lunch & Dinner
Servings 10cups
Cost $1.03 per serving
Ingredients
1small butternut squash1 1/4 pounds
1teaspooncanola oil
1medium onion
1Green Pepper
2garlic cloveor 1/2 tsp minced or 1/4 tsp powder
1teaspooncumin
½teaspoonpaprika
2Tablespoonstomato paste
4cupscooked black beansor 2 15-ounce cans, drained
2cupslow-sodium vegetable or chicken broth
Salt and black pepper to taste
Toppingscilantro, jalapeño, shredded cheese
Instructions
Dice the onion. Seed and dice the green pepper. Chop the clove of garlic, if using a whole clove.
Slice squash in half. Remove seeds and peel. Cut into 1 ½-inch cubes.
In a large pot, heat oil. Cook onion and pepper in oil for 4 minutes. Add in garlic, cumin, and paprika. Stir in tomato paste.
Add squash, black beans, and broth.
Bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Season with salt and pepper. Add water if stew gets too thick.