Squash And Black Bean Stew with Tomatoes And Green Beans

Squash And Black Bean Stew with Tomatoes And Green Beans Ingredients

1 tb Olive oil	; 1-inch pieces
1 lg Onion; chopped	4 oz Green beans; trimmed, cut
2 Garlic cloves; minced	; 1-inch pieces
1 tb Chili powder	1 cn Black beans; rinsed, drained
1 1/2 ts Ground cumin	; (15- to 16-ounce)
1 cn Diced tomatoes in juice;	1 tb Minced seeded jalapeño
2 lb Kabocha or butternut squash;	1/2 c Chopped fresh cilantro
; peeled, cut into

Instructions for Squash And Black Bean Stew with Tomatoes And Green Beans

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. Makes 6 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 899 Calories (kcal); 18g Total Fat; (17% calories from fat); 47g Protein; 145g Carbohydrate; 0mg Cholesterol; 105mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: TomatoesCuisine: Uncategorized

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