Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting!
I just want to update my readers about the latest in my journey. We just moved from Ohio to Florida this past week. I never dreamed of living in Florida but I couldn’t be happier on this move!
It is so gorgeous here, we are surrounded by beautiful lakes and lovely tropical scenery. I’m still pinching myself. I must say I really enjoy being a missionary’s wife, we get to live in some of the most beautiful countrysides.
I will be sharing photos as soon as I’m more settled. Our dog Macho did very well on the long ride and he was very calm throughout our 13-hour drive. We stopped part of the way for a night so that it wasn’t too much for my daughter who drove one of our vehicles.
We are still waiting for May Flower to deliver our belongings, but fortunately, we are staying in a fully furnished home, while our future home is being renovated. Although I miss my friends in Ohio, I’m always excited to make new friends and to see what God has in store for us.
My husband loves his new job as manager of a much larger facility for the same organization, my daughter was fortunate to get a job transfer and
My husband loves his new job as manager of a much larger facility for the same organization, my daughter was fortunate to get a job transfer and Daevyd can’t wait to meet new friends. I will have to take a little break from soap making until I’m all settled, but I will continue to share recipes with you. I’m overjoyed on being able to grow tropical fruits and vegetables here and I can’t wait to start my garden.
I’m overjoyed on being able to grow tropical fruits and vegetables here and I can’t wait to start my garden.
I bought some tender collard greens at a local health food store, they were so fresh and vibrant. I decided to add some at the end of this delicious black bean and butternut squash stew. I called it a stew but
I called it a stew but it’s slightly different from say a typical chili and the consistency is much thicker than a soup. I added coconut milk and used a pinch of allspice for a more tropical twist. The results were simply amazing, perfect blend of sweet, spicy and just full of flavor.
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 1/2 cup red bell pepper, diced
- 3 cloves garlic, minced
- 2 spring onions, chopped
- 1 cup butternut squash, peeled and cut into 1/2 inch cubes
- 2 cans black beans drained or 3 cups cooked
- 3/4 teaspoon Italian seasoning
- 1 cup coconut milk
- 1 cup vegetable broth or water
- 1 cup greens, chopped (collard greens, spinach, kale, Swiss chard)
- 1/4 teaspoon cayenne pepper (optional)
- Pinch of allspice (optional)
- 1 teaspoon sea salt
Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 4 minutes. Stir in garlic and spring onion and cook for 1 minute. Add butternut squash and stir to cook for about 2 minutes. Add black beans, coconut milk, vegetable broth. Bring to a boil, then reduce heat to simmer for 20 minutes. Stir in greens and cook for about 4 minutes, season with pepper, allspice, and salt. Delicious served with brown rice and avocado.