Description
This Squash and Kidney Beans recipe is a hearty, nutritious, and flavorful dish that blends the sweetness of squash with the richness of kidney beans. Perfect as a main course or a side dish, this recipe is packed with protein, fiber, and warm spices, making it an excellent choice for vegetarians and vegans. Whether served over rice, quinoa, or with warm tortillas, this dish offers a comforting yet healthy meal option.
Ingredients
• 2 cups butternut squash (peeled and diced)
• 1 can (15 oz) kidney beans (drained and rinsed)
• 1 tbsp olive oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 1 tsp cumin powder
• ½ tsp smoked paprika
• ½ tsp chili powder (adjust for spice preference)
• ½ tsp turmeric powder
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 ½ cups vegetable broth or water
• ½ lime, juiced
• ¼ cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Add chopped onions and garlic, sauté until soft and fragrant.
3. Stir in the diced tomato, cumin, paprika, chili powder, turmeric, salt, and black pepper. Cook for 2 minutes until the tomatoes break down.
4. Add the diced squash and mix well to coat with the spices.
5. Pour in the vegetable broth and bring to a simmer. Cover and cook for 10-12 minutes, or until the squash is tender.
6. Add the kidney beans and stir well. Let the mixture simmer uncovered for another 5 minutes.
7. Squeeze in fresh lime juice and mix well.
8. Garnish with chopped cilantro and serve warm over rice, quinoa, or with tortillas.
Notes
• For extra creaminess, stir in ¼ cup coconut milk before serving.
• Swap butternut squash for acorn squash or pumpkin if preferred.
• Add a pinch of cinnamon for a subtle warmth and depth of flavor.
• Serve with avocado slices or a dollop of Greek yogurt for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Sautéing, Simmering
- Cuisine: Fusion, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Squash and kidney beans, healthy vegetarian recipes, squash stew, vegan kidney bean recipe, squash curry, hearty bean dish