• Brazilian Bean and Squash Stew


Brazilian Bean and Squash Stew

By Nettie Colón

Serves 2-4.


  • 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

Salsa Garnish

  • 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.

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