Black Bean and Summer Squash Stew

03 September

1 tablespoon olive oil
1 large red onion, diced
1 large pepper, cut into ½-inch chunks
3 cloves garlic, minced
¾ pound small red potatoes, cut into 1-inch chunks
¾ cups water or stock
1 pound summer squash, halved and cut lengthwise into ½-inch slices
2 cups chopped tomatoes
1¾ cups cooked black beans, or canned (rinsed and drained)
2 tablespoons peanut butter
¾ teaspoons oregano
¾ teaspoons sea salt
1 cup corn kernels

1. In a Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion, pepper, and garlic, and cook, stirring, until the onion is soft, about 7 minutes.
2. Add the potatoes and water or stock. Cover and cook until firm-tender, about 10 minutes.
3. Add the squash, tomatoes and their juice, black beans, peanut butter, oregano, and salt. Stir to combine. Bring to a boil, reduce to a simmer, cover, and cook until squash and potatoes are tender, about 10 minutes.
4. Stir in the corn and cook until it is heated through, about 2 minutes.

Makes 4 servings

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