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Florida Relocation And Black Bean Butternut Squash Stew
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 about 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.
Comforting Black Bean Butternut Stew
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 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.
This black bean stew reminds me of my Brazilian Black Bean Stew recipe, Lentil Stew, Yellow Yam Stew and Chickpea Stew which are so flavorful.
How To Make Black Bean Butternut Squash Stew
Check out the video on How To Peel And Chop Butternut Squash
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, a perfect blend of sweet, spicy, and just full of flavor.
- Heat oil in a large pot over medium-high heat. Cook onion, garlic, bell pepper, and green onions.
- Add butternut squash, black beans, Italian Seasoning, thyme, and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
- Stir in greens and cook for about 4 minutes.
Other Delicious Black Bean Recipes To Try:
- Best Black Bean Burritos
- Easy Black Bean Tacos
- Vegan Black Bean Nachos
- Black Bean Hummus
- Black Bean Enchiladas
If you enjoyed this post and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
For my Soups And Stews Cookbook check HERE.
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Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: American
Nutrition
(Per portion)- Energy: 278 kcal / 1162 kJ
- Fat: 18 g
- Protein: 7 g
- Carbs: 24 g
Cooking Time
- Preparation: 15 min
- Cooking: 25 min
- Ready in: 40 min
- For:
- 4 Servings
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 1/2 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 cups butternut squash, peeled, and cut into 1/2 inch cubes
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon Italian seasoning
- 2 sprigs thyme
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 vegan bouillon, (I used Edward & Son’s Not-Chick’n Bouillon Cubes)
- 1 cup tender collard greens, or kale or spinach, chopped (optional)
- 1/4 teaspoon Cayenne pepper
- Pinch of allspice, (optional)
Instructions
- Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute
- Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.
- Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.
This was very tasty! Great combination of flavours (and I didn’t even have all the ingredients :) I will definitely make this again. Thanks!
Delicious, except had to cut the cayenne in half.
This stew is fantastic! It’ll be in our regular rotation. I used the whole pepper, went heavy on the garlic, and used lacinto kale for the leafy green. It was hearty and delicious!
Lauren, I’m so happy you enjoyed it. Thank you.
I was looking for a recipe to use black beans and butternut squash that wasn’t soup. The fact that this had coconut milk caught my eye, especially since I had part of can unused. This stew turned out very tasty. I loved how the Italian spices and a touch of allspice worked so well with the coconut milk. I will definitely make this again, especially with winter upon us.
Susan, I’m so happy you found my recipe. Thank you very much for your feedback, I really appreciate it.
Can’t wait to make this! Thank you. Do you cook the squash first or add raw to cook with rest?
You add it raw with the rest. I hope you enjoy.
I made this for my husband who is vegetarian and he loved it!! He normally does not like different spices but when I told him what was in it he was very pleasantly surprised. Now I can cook with more variety of flavors for him.
I have a very large container of Italian spices and I opened the incorrect side and poured in about a third of a cup into the stew by mistake…it really didn’t ruin it at all but I was afraid it was going to be too much. It all worked out better than expected.
I’m so happy it turned out great in spite of the bonus amount of Italian spices. Thank you for sharing your feedback, I really appreciate it.
Hi Michelle,
This looks amazing – the comments have convinced me! I am going to try this recipe this week. Question – Do I have to use the bouillon? If so, can it be substituted with something else?
Thanks!
Oops, I forgot the sweet pepper! Didn’t matter, it was still wonderful! I used kale instead of collard greens because it’s what I had. Will definitely make this again. Thank you for this delicious recipe!
I’m so excited that you enjoy it, love how you used kale, and it worked. Thank you for sharing your feedback.
Turned out excellently. Added some jalapenos because I love spicy food. And it would have been fantastic with or without that addition. Well done! And, thank you!
PG, I’m so happy you enjoyed it. Thank you for your feedback. I really appreciate it.
I have made this soup 4 times now because I love it so much! The last time I was out of black beans so I subbed white canneli beans and I added a can of corn and it was DELICIOUS! My kids also love it.
Kelly, I’m so happy you and your kids enjoyed it. Thank you for sharing your substitution with us.
Just got the ingredients for this! Looking forward to trying this tomorrow! But I think I’m going to roast half the butternut squash and the black beans first (i have fresh not canned at the moment)! Thank you for this!! :-)
Shannon, sounds like a great idea to roast half the key ingredients.
This is AMAZING and so comforting… while it was cooking I thought the seasonings (Italian and thyme) smelled way too strong. But I was so pleasantly surprised! This is definitely being put into my soup rotation. Thank you!
Jeanmarie, I’m so happy you enjoyed it. Thank you so much for your feedback.
What kind of milk could be substituted for the coconut milk?
Any of the unsweetened non-dairy milk will work or just leave it out and sub with veggie broth.
Delicious!! I added the full can of coconut milk and some extra water to make it soupier- will def make this again. Very tasty. 👍👍
This soup is easy AND awesome! Yummy 😋😋
Jane, I’m so happy you enjoyed it. Thank you for your feedback.
This recipe was so good! Had to improvise with half butternut squash and half acorn squash, used whole can of coconut milk, and a little extra veggie broth…but this is a must with some rice.
I love how you used acorn squash, works perfectly. Thank you for sharing your feedback. I’m so happy you enjoyed it.
Delicious. Had it tonight and it was so good.
Anna, thank you for your feedback. I’m so happy you enjoyed it.
Is that canned coconut milk or carton/bottled coconut milk?
It is canned coconut milk, if you can find the unsweetened one in a carton then you are good to go.
Delicious and easy! Only changes were using the whole pepper and omitting green onion. Will definitely make again. Avocado on top is a plus, for sure. I ended up with with a lot of leftover squash and coconut milk, so I think it would make sense to double it next time.
Michelle I’m so excited that you enjoyed it. Ahh love the idea to double it next time.
what about the hurricanes and all the people but if you like it there its great but I still like Ohio. this is a good recipe and thank you for sharing it to all of us
Thank you, Susan, I was born and raised in Jamaica so hurricane is a natural disaster I’m used to. In Ohio, the winters were bitterly cold plus every Wednesday the siren would go off reminding us of possible tornadoes. My observation is there is going to be some kind of natural disaster wherever you live in the USA. I have been here over 5 years and so far we have had no negative effects from the hurricanes. We live in North Central Florida so we are inland, so far the good outweighs the bad. Thornville, Ohio is one of the places that I have lived and I don’t miss. One winter the pump to our well broke with a least a foot of snow on the ground and we were without running water to our home for one month. However there was running water on the 88-acre property, so my husband had to carry water to our home. Right now I’m still growing and picking cucumbers. Our first winter here it was sunny and hot for Christmas, we get to grow twice a year. I could go on and on.
I am not a vegetarian but this is one of the most delicious things I’ve ever tasted! I’ve shared the recipe with all my friends and will definitely make it regularly. Thank you very much for sharing!
Thank you Sunshine, I’m so happy you enjoyed it. Thank you so much for sharing it with your loved ones.
LOVE IT! It’s a cold, drizzly, late October day in Massachusetts…this hit the spot! I would have loved it any day of the year…coconut & cayenne….black beans & butternut squash…YUMM! I served it with a dollop of sour cream. Easy, filling, healthy, and DELISH!
Celeste, I’m so happy you enjoyed it. Thank you so much for your feedback.
Do you think I could use bok choy in place of collards?
Yes Courtney, that will be great.
I’m going to try this tonight. Looks delicious.
Thank you, please enjoy.
Excellent!
Thank you Rita, I’m so happy you enjoyed it.
Im super excited about this recipe! Do you think you could toss all the ingredients in a slow cooker and it would work?
Stef you can, other readers have done so.
I have frozen butternut squash that I want to use. Would I have to thaw it first?
Annie, yes you can use frozen butternut squash, you can add it directly to your stew and cook until tender.
Can I substitute 0% greek yogurt at the end for the coconut milk? Because I am a Weight Watcher I am trying to cut the calories.
Elizabeth, I think you can just leave out the coconut milk.
If you wanted it creamyish, I’d try putting almond milk in. Lower in carbs but creamier than leaving it out. 🤷🏻♀️
Great response, I was going for the unique flavor that the coconut milk brings to the dish that almond milk wouldn’t bring, but unsweetened almond milk will definitely give it a creamy flavor. Thank you Dayna.
I made this for dinner tonight, adding the allspice. It was delicious! We both agreed this needs to be added to the rotation recipes list. Thanks for sharing!
Lynn, I’m so happy you both enjoyed it. Thank you for sharing your feedback and adding it to your favorite recipes.
OMG..this looks amazing. Cannot wait to try it. I too am a nurse! Thanks for the recipe!
Stephanie, thank you. I hope you enjoy it. Thank you for your service!
Hi Michelle,
This looks great – the comments have convinced me! I am going to try it this week. Question: do I have to add the bouillon cube? Can I leave it out or is there something else I can substitute it with?
Thanks!
Char, you can substitute with vegetable broth and just season to taste with salt.
i can not wait to try this! i just harvested 8 butternut squash!! will let you know what i think! 😋
Ooh, I wish I lived close to you. I hope you enjoy it.
Do you think you could sub the butternut squash for sweet potatoes? I cant seem to get a hold of butternut squash right now.
Jessica, the pumpkin would be the best substitute and if you can’t find a pumpkin or other winter squashes like kabocha then yes.
When you add the bouillon, do you add the water also?
Shannon, you add it plus vegetable broth or water.