nicoya black bean squash stew

Ingredients

  • 1 medium onion (diced)
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp of coriander
  • 1 tsp dried oregano
  • ½ tsp of cayenne
  • ¼ tsp ground black pepper
  • ¼ tsp sea salt (or to taste)
  • 4 cups vegetable broth
  • ¼ cup fresh cilantro, roughly chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups butternut squash, peeled and cubed
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Juice of 1 lime
  • Sliced avocado (optional)
  • Fresh cilantro for garnish (chopped)

Difficulty : Easy

Serves : 2

A hearty, nutrient-dense stew from Costa Rica's Nicoya Peninsula. Sweet squash, black beans, and aromatic vegetables simmer in a spiced tomato broth for a satisfying, comforting meal.

Cooking Instructions

  • 1
    Heat 2 tablespoons vegetable broth in a large pot over medium heat. Add onion and red bell pepper and sauté for 5-7 minutes until softened. Add garlic and cook for 1 more minute.
  • 2
    Stir in cumin, coriander, oregano, cayenne, black pepper, salt, rest of vegetable broth, diced tomatoes, and squash. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • 3
    Add black beans and simmer for another 10-15 minutes, until squash is tender. Stir in lime juice and taste. Adjust seasoning as needed.
  • 4
    Ladle into bowls and garnish with fresh cilantro and avocado (optional). Serve with extra lime wedges on the side.

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