Butternut Squash and Black Bean Stew

September 15, 2020

40 minutes

medium

serves 6

Hey Foodies, every once in awhile I’ll go vegetarian for a week, this hearty butternut squash and black bean stew is not only vegan, vegetarian, gluten-free, low fat but it’s bursting with flavor. I make this creative stew using my instant pot but you could also make it on the stovetop. It is healthy, yet fulfilling and not to mention delicious. Add a side of rice and a few slices of avocado. If you happen to make extra and need to freeze any this stew freezes perfectly.

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Ingredients

Adjust Servings

	1tbsp Olive Oil
	1 Large Chopped Onion
	1 Large Diced Red Bell Pepper
	2tbsp Minced Garlic
	Salt and Pepper Use amount appropriate for your liking
	3cups Butternut Squash Peel and Dice the Butternut Squash
	2 15 oz Canned Black Beans Drain and rinse black beans
	2 15 oz Canned Coconut Milk
	2cup Vegetable Broth
	1 Vegetable Bouillon Cube
	1 ½ tbsp Italian Seasoning
	2 Bay Leaves
	1tbsp Allspice
	2cup Spinach

Directions

1.

Preheat instant pot to sauté setting on high.

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2.

Add 1 tablespoon of olive oil to instant pot. Add onion, and red bell pepper to the instant pot. Cook over high sauté setting, stirring constantly until onions are golden and red bell peppers are tender about 5 minutes.

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3.

Add garlic and sauté until fragrant, about 2 minutes. Season with salt and pepper.

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4.

Add butternut squash, black beans, Italian seasoning, allspice, and bay leaves

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5.

Stir in coconut milk, vegetable broth, and bouillon cube. Make sure all ingredients are well mixed. Follow the manufacturer’s guide for locking the lid. And cook on soup setting.

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6.

Allow pressure to release naturally. Careful of any remaining steam. Unlock and remove the lid.

Add spinach, replace the lid and let cook under the heat about 3 mins. Serve with rice. Enjoy

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Notes

1. Shake the canned coconut milk before opening or gently stir coconut milk once opened to ensure the cream on the top mixes with the thinner milk on the bottom.

2. You can substitute spinach for any leafy greens (kale, collard greens, spinach)

3. You can also make coconut milk rice to give it an extra kick!