Tex-Mex Bean and But­ter­nut Squash Stew

Sunday Star - - LIFE -

Prep time: 30 min­utes Cook time: 10 min­utes Serv­ings: 4

Stew: 1 can (15 ounces) READ South­west­ern Bean Salad, di­vided 1 tea­spoon ground cumin 1/4-1/2 tea­spoon chipo­tle chili pow­der 1 clove gar­lic, chopped 2 cups cubed or chopped but­ter­nut squash, fresh or frozen (about 1/23/4-inch pieces) 1 can (14 1/2 ounces) no-salt-added diced toma­toes 1 1/2 cups low-sodium veg­etable or chicken broth 1 tea­spoon lime zest, plus ad­di­tional for gar­nish (op­tional) Chipo­tle-Lime Crema chopped cilantro (op­tional) Chipo­tle-Lime Crema: 1/4 cup plain non­fat yo­gurt or sour cream 1 tea­spoon lime zest 1/8 tea­spoon chipo­tle chili pow­der

To pre­pare stew: Place half of canned bean salad, cumin, chili pow­der and gar­lic into bowl of food pro­ces­sor. Puree un­til blended but still slightly chunky.

Add re­main­ing bean salad to large saucepan. Stir in but­ter­nut squash, toma­toes, broth, pureed bean salad mix­ture and lime zest. Bring to boil. Re­duce heat and sim­mer 10 min­utes, or un­til squash is ten­der and stew reaches de­sired thick­ness.

To pre­pare crema: In small bowl, com­bine yo­gurt, lime zest and chili pow­der.

Serve topped with Chipo­tle-Lime Crema, cilantro and lime zest, if de­sired.

Notes: If us­ing frozen but­ter­nut squash, add to stew dur­ing last 2-3 min­utes of cook­ing to pre­vent over­cook­ing. Orange zest can be used in­stead of lime zest, if de­sired. Recipe can be dou­bled.

Tex-Mex Bean and But­ter­nut Squash Stew

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