By: Market Chef Nettie Colón
- ½ tablespoon olive oil
- 1 small onion, chopped finely
- 1 small carrot, peeled and chopped finely
- 1 red bell pepper, chopped finely
- 2 cloves garlic, minced
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Mexican oregano
- 2 cups cooked black beans from Bean Market or a combination of different types of beans
- 1 medium winter squash (such as Butternut); peeled, seeded and cut into 1-inch cubes
- 3 cups water
- Salt to taste
- 1 medium tomato, diced
- ¼ of a medium red onion, diced
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- Zest & juice of half an orange
- 1 teaspoon olive oil
Heat ½ tablespoon olive oil. Add onion, carrot and bell pepper. Sauté on medium-low heat until the vegetables are soft, about 5-10 minutes. Add minced garlic and stir for 30 seconds. Add cumin, paprika, and oregano. Stir for about 20 seconds.
Add the cooked beans, squash, water and salt. Bring the stew to a boil. Then reduce heat to low, and simmer uncovered for about 30-45 minutes or until most the liquid has evaporated. Mash some of the black beans using the back of a wooden spoon to thicken the stew.
Combine salsa ingredients in a small bowl and serve on top of the stew. You can serve this dish with cornbread and/or shredded pork, chicken or turkey.