Another warm & hearty recipe. This simple and tasty Stew can be served on its own, with fresh bread or pitta. Or you can have it with brown rice, quinoa, or cuscus.
This is a bright, juicy, and healthy dish that is very easy to prepare. To balance the natural sweetness of the squash, we will use bell pepper and Mexican herbs, such as cumin, coriander, and chili powder.
Butternut Squash gives the dish juiciness and an appetizing taste, and kidney beans – fullness. This recipe is ideal for quick family lunch or lazy dinner.
Storage. You can store the cooled dish in an airtight container in the refrigerator for 2-3 days.
Substitutions. You can also use Crown or Kabocha instead of butternut squash. Replace red kidney beans with white beans.
Tip on how to choose the pumpkin. If you pat a ripe fruit, you can hear a hollow sound (clank). This is how you can check the maturity of the fetus. If the sound is different, the fruit is not yet ripe.
You are welcome to read the blog post about the health benefits of beans and pumpkin here: My Top Superfoods to Consider for Your Daily Diet.
Want more pumpkin recipes? Check out this:
Rice with Roasted Pumpkin & Cottage Cheese
Roasted Butternut Squash with Kale & Walnuts
Pumpkin Soup with a Secret Ingredient
Pumpkin stew with kidney beans
Equipment
- 1 pot
Ingredients
- 2 bell peppers
- 3 Tbsp avocado oil or olive oil
- 14 oz butternut squash 400 g
- 3 tsp Mexican herbs or any herbs of your choice
- 14 oz cherry tomatoes 400 g
- 2 cans red kidney beans 11 oz (about 320 g)
- 1 bunch of fresh parsley for garnish
- 4 oz unsweetened yogurt of your choice
- 1 cup hot water or less
Instructions
- Peel the pumpkin, cut it into quarters, and remove the seeds with a spoon. Cut the pumpkin into 1 cm cubes. Remove the stem and seeds from the bell peppers and cut the flesh into thin rings.
- Heat the oil in a frying pan and fry the bell pepper, pumpkin pieces, and herbs for 5 minutes over medium heat. Add a splash of water if needed.
- Meanwhile, halve the tomatoes and drain the red kidney beans in a colander. Add the tomatoes, kidney beans and hot water and bring to a boil. Put the lid on the pan and let it simmer on low heat for 20 minutes or until the pumpkin becomes soft. Stir occasionally. Remove the lid from the pan for the last 5 minutes.
- Meanwhile, finely chop the parsley. Season the stew with salt, sprinkle with the parsley and serve with the yogurt.
Notes
- Add hot water little by little. It shouldn’t be too watery.
- Replace yogurt with cashew cream and garlic. Just mix ½ cup of cashew cream with 1 clove of pressed garlic.
- For those who love spiciness, try it with my Special Hot Sauce Ajika.