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Hearty Black Bean and Squash Stew in a black bowl with tender butternut squash cubes, black beans, tomatoes, and fresh thyme.

Hearty Black Bean and Squash Stew

  • Author: Omar
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

A cozy, one-pot Hearty Black Bean and Squash Stew loaded with tender butternut squash, black beans, warm spices, and a simple blend-back trick for a thick, creamy finish—no cream needed.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced (optional)

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon dried oregano

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • 4 cups vegetable broth

  • 1 (15 ounce) can black beans, rinsed and drained

  • 2 cups butternut squash (or sweet potato), peeled and cubed

  • Salt and black pepper, to taste

  • Fresh thyme sprigs, for garnish

Instructions

  1. Soften the veggies: Heat olive oil in a large pot over medium heat. Add onion, red bell pepper, and green bell pepper (if using). Cook 8–10 minutes, stirring occasionally, until very soft and lightly caramelized.

  2. Bloom the spices: Add garlic, cumin, chili powder, smoked paprika, and oregano. Stir constantly for 1 minute, until fragrant.

  3. Simmer the squash: Add diced tomatoes (with juices) and vegetable broth. Stir in the squash. Bring to a simmer, reduce heat to low, cover, and cook 15–20 minutes until squash is almost tender.

  4. Add beans: Stir in black beans. Cook uncovered 5–10 minutes, until squash is very tender and beans are heated through. Season with salt and pepper.

  5. Blend to thicken: Carefully scoop out 1 1/2 to 2 cups of stew (mostly squash + some beans and liquid). Blend until smooth, then stir it back into the pot.

  6. Serve: Taste and adjust seasoning. Ladle into bowls and garnish with fresh thyme.

Notes

No blender? Mash some squash in the pot with a potato masher, or use an immersion blender briefly.

Swap option: Sweet potato works great in place of butternut squash.

Make it spicy: Add a pinch of cayenne or diced jalapeño with the peppers.

Storage: Refrigerate up to 4–5 days. Freeze up to 3 months. Add a splash of broth when reheating if it thickens.

Blender safety: Blend hot stew in small batches and vent the lid.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop, One-Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1 Serving
  • Calories: 285 kcal
  • Sugar: 7 g
  • Sodium: 620 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 12 g
  • Protein: 11 g
  • Cholesterol: 0 mg

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Find it online: https://pulserecipes.com/hearty-black-bean-and-squash-stew/