Description
This hearty and healthy recipe squash and kidney beans combines creamy squash, protein-packed kidney beans, and flavorful spices in one comforting dish. It’s perfect for a quick dinner, meal prep, or a cozy night in.
Ingredients
For the Base:
- 2 cups diced butternut squash (or acorn squash)
- 1 cup cooked kidney beans (or 1 can, drained and rinsed)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 bay leaf
Optional Add-ins:
- ½ cup canned tomatoes or diced fresh tomatoes
- ¼ cup coconut milk for creaminess
- 2 cups fresh spinach or kale
Garnish:
- Fresh parsley or cilantro (chopped)
Instructions
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Prepare Ingredients: Peel and dice the squash into bite-sized cubes. Rinse canned kidney beans or prepare dried beans by soaking and boiling them until tender.
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Cook Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion for 3–4 minutes until softened. Add the minced garlic and cook for another minute.
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Toast Spices: Stir in cumin, paprika, turmeric, and black pepper. Toast the spices in the oil for 30 seconds to release their flavors.
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Add Squash and Broth: Add the diced squash to the pot and stir to coat it in the spices. Pour in the vegetable broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the squash is tender.
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Add Kidney Beans and Simmer: Stir in the kidney beans and optional ingredients like tomatoes or spinach. Simmer for another 10–15 minutes to let the flavors meld. If using coconut milk, stir it in during the last 5 minutes of cooking.
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Adjust Seasoning: Taste and adjust salt or spices as needed. Remove the bay leaf before serving.
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Serve: Ladle the squash and kidney beans into bowls. Garnish with fresh parsley or cilantro and serve with crusty bread, rice, or quinoa.
Notes
- Make It Spicy: Add chili flakes or cayenne pepper for extra heat.
- Texture Tip: Mash some of the squash to thicken the broth naturally.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.